Winter Lentil Soup
4 leeks, white and light green parts only
1 bunch kale or spinach, or ½ and ½
1 TBS olive oil
1 28-oz can whole tomatoes, drained
6 cups water
2 sweet potatoes, peeled and cut into ½ inch dices
½ cup brown lentils (or green or red, whatever you have)
1TBS fresh thyme leaves
2 tsp sea salt
¼ tsp black pepper
12 fresh basil leaves or 1 TBS pesto (optional)
¼ cup grated parmesan (optional)
Slick each leek in half lengthwise, then slice each half into ¼-inch thick moons (about 2 cups). Place in a large bowl of cold water and switch to remove any grit. Drain and pat dry.
Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into ½ inch wide strips; you’ll need 3 cups.
Heat the oil in a saucepan over medium heat.
Add the leeks and cook for 3 minutes.
Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
Add the water and bring to a boil.
Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with parmesan (if using).
The above is the actual recipe. I just don’t very often play by those rules in the kitchen so here’s what I did differently:
3/4 of one LARGE onion
1 bunch Kale (have to always double check this spelling because my nephew’s name is Kael. Not after the plant.)
EVOO – just poured a bit, I don’t think there was more than 1 1/2 tbsp
1-28 oz can tomato sauce (didn’t have a can of tomatoes in the cupboard so I improvised and this little change is highly recommended. SOOOOO good)
6 cups water
I only used 1 sweet potato, cubed
1/2 – 3/4 Cup lentils
Sprinkle of dried thyme, basil, pepper and sea salt
Then – I added it all at once to the pot. And added Eckrich turkey sausage. (Friends suggestion).
Wasn’t that easy? I thought so. And delicious.