Winter Lentil Soup

I just happen to have some lentils and sweet potatoes on hand, so this might get a try this weekend.

Ingredients

• 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 (no salt added to lower to sodium level a bit)
  
• 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.

By Sara Quessenberry, March 2006

Nutritional Information

• Per Serving
• Calories 226Calories From Fat 21%

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

SOURCE: http://www.realsimple.com/food-recipes/browse-all-recipes/winter-lentil-soup-10000001151425/index.html