March 15, 2017
Comfort Food, Soups/Stews, Fruit,
Tomato, Vegetables, Sweet Potato/Yam, Budget-Friendly, Fall/Autumn, Winter, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy more
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"Lentils make this a hearty vegan soup. Use this as a base for your imagination - whether it be vegan, vegetarian, or meat-filled!"
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 garlic and cook another minute.
Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, salt and pepper. Add the optional crushed red pepper, if using. Simmer until the lentils are tender, 25 to 30 minutes.
Spoon into bowls and top with the Parmesan.
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