This is a delicious hearty soup that is extremely healthy and good for you. It has protein-rich lentils in it and kale, which is very high in fiber and calcium, as well as beneficial sweet potatoes and tomatoes. My Love made it right after I delivered Lovebug and it was the perfect post-labor food with all of its many nutrients. We make a big pot and enjoy it for a whole week...and it's great down to the last spoonful!
Winter-Lentil Soup: 6 Servings
(4) Leeks, white and light green parts only
(1) bunch Kale
(1) T Olive Oil
(1) 28-ounce can Whole Tomatoes, drained
(6) cups Water
(2) Sweet Potatoes, peeled and cut into 1/2 inch dice
(1/2) cup Brown Lentils
(1) T fresh Thyme Leaves
(2) tsp Kosher Salt
(1/4) tsp Black Pepper
(12) fresh Basil Leaves (optional)
Slice each leek in half lengthwise, then slice each half into 1/4 inch-thick-half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of each other and slice them crosswise into 1/2 inch-wide-strips; you'll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 mins. Add the tomatoes and cook, breaking them up with a spoon, for 5 mins. 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 mins.