Winter Lentil Soup

Winter Lentil Soup
Kana Okada
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preparation
20
minutes
cooking
60
minutes
Serves 6

Ingredients

1
tablespoon
olive oil
4
leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1
28-ounce can whole tomatoes, drained
2
sweet potatoes, peeled and cut into 1/2-inch pieces
1
bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2
cup
brown lentils
1
tablespoon
fresh thyme
Kosher salt and black pepper
1/4
cup
grated Parmesan (1 ounce; optional)

Directions

  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
  2. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
  3. Spoon into bowls and top with the Parmesan, if using.

 

Sara Quessenberry
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 21 %
  • Fat 4 g
  • Sat Fat 1 g
  • Cholesterol 3 mg
  • Sodium 799 mg
  • Protein 12 g
  • Carbohydrate 38 g
  • Fiber 7 g
What does this mean? See Nutrition 101.

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