This is a very hearty vegetable soup. (Although, you could easily add meat to the mix if you have some serious carnivores in your home).
It’s based on a Winter Lentil Soup recipe I found in a Real Simple magazine years ago.
1. Measure out approximately 1/2 a cup of dry brown lentils. Place them in a large stock pot with about 2 cups of water and simmer until the lentils begin to soften. (About 20 to 30 minutes).
2. Meanwhile, take 4 leeks and cut the white and light green parts into thin circular slices. Place the slices in a bowl of cool water and swish them around to remove any grit.
3. Rinse and remove the rough stems of a large bunch of kale (I probably had about 4 cups of it total). Tear the kale into large bite sized pieces.
4. Heat several generous dollops of olive oil in a sauce pan and add the leeks. Cook leeks until they become soft and a little translucent.
5. Once the lentils have softened, add 1 28 oz. can of diced tomatoes (and their liquid) to the lentils in the large stockpot. Also add about 4 cups of vegetable (or chicken or beef) broth plus the softened leeks from the saucepan.
6. As the ingredients in the stock pot begins to reach a simmer again, add 2 large sweet potatoes cut into bite sized pieces (I leave the skin on).
7. While the soup simmers, add some fresh thyme, salt and pepper to taste.
8. Once you notice the potatoes are starting to soften, add the kale and allow the soup to continue to simmer until the potatoes and lentils have reached the desired softness.
You might need to add another cup or two of water or broth depending on how long you need to simmer the soup and how “soupy” you like it.
That’s it. You can serve with some grated Parmesan cheese if you’d like.
This one got a big thumbs up from the Husband AND Kid. And it’s really really filling. Something nice to have in the fridge for an evening when you need to get dinner ready in a hurry. Soup plus some bread or a sandwich is all you need.