This hearty, flavorful vegetarian soup calls for just a few healthy ingredients and simple steps. A whole bunch of kale adds tons of fiber (here’s how to de-stem kale quickly), lentils contribute calcium and protein, and sweet potatoes lend some irresistible earthy sweetness. We’re guessing you’ll gobble up the whole dish immediately, but if you happen to have leftovers or make a double batch, the soup freezes and thaws splendidly. Transfer it to resalable plastic bags and stack them flat in the freezer to save space. Thaw in the refrigerator overnight and reheat on the stove until warmed through.
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)
Calories from fat 21%
Sat fat 1g
How to Make It
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.