Winter Lentil Soup
Serves 6|
Hands-On Time:
20m
|
Total Time:
1hr
00m
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
- 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.
- 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.
- Spoon into bowls and top with the Parmesan, if using.
Nutritional Information
- Per Serving
- Calories 226Calories From Fat 21%
- Fat 4g
- Sat Fat 1g
- Cholesterol 3mg
- Sodium 799mg
- Protein 12g
- Carbohydrate 38g
- Fiber 7g
What does this mean? See Nutrition 101.
Quick Tip
Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they're terrific for
soups. Or you can substitute green lentils, which taste slightly peppery.
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