Winter Lentil Soup
 

This quite simply, is amazing!

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)


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


Original recipe at: http://www.realsimple.com/food-recip...425/index.html

Serves 6

Nutritional Information
Per Serving
Calories 226 Calories From Fat 21%

Fat 4g
Sat Fat 1g
Cholesterol 3mg
Sodium 799mg
Protein 12g
Carbohydrate 38g
Fiber 7g

Mmmmmm, I'm making this one again now!