Hands-On Time
20 Mins
Total Time
1 Hour
Yield
Serves 6

How to Make It

Step 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.

Step 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.

Step 3

Spoon into bowls and top with the Parmesan, if using.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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