Winter Lentil Soup

Name: Winter Lentil Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 118 milliliters brown lentils; 794 grams whole tomatoes, drained; 1 Tbsp fresh thyme leaves; 1 bunch kale; 2 teaspoons kosher salt; 4 leeks, white and light green parts only; 1 Tbsp olive oil; 2 sweet potatoes, peeled and cut into a 1/2-inch dice; 1 liters water

Winter Lentil Soup is a gluten free and vegan recipe with 6 servings. One portion of this dish contains around 9g of protein, 3g of fat, and a total of 205 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, sweet potatoes, canned tomatoes, and a few other things to make it today. Autumn will be even more special with this recipe. Only a few people really liked this soup. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups).

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Leek

Place in a large bowl of cold water and swish to remove any grit.

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Water

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Bowl

Drain and pat dry.

Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups.

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Kale

Heat the oil in a saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add the leeks and cook for 3 minutes.

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Leek

Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

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Tomato

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.

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Sweet Potato

Lentils

Pepper

Basil

Thyme

Water

Kale

Salt

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Bowl

Sprinkle with the Parmesan (if using). Tip: Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups. You can substitute green lentils, which taste slightly peppery. To Freeze: Omit the Parmesan.

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Lentils

Parmesan

Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months. To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes. Ladle into individual bowls and sprinkle with the Parmesan (if using).

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Parmesan

Soup