Lentil & Sweet Potato Soup

Step 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 garlic and cook another minute.

Step 2

Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

Step 3

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.

Step 4

Spoon into bowls and top with the Parmesan.

You can add other ingredients, to suit your taste. I like chickpeas and sliced spanish chorizo, but then it's not vegan anymore! You can also substitute all or some of the water with chicken or vegetable broth.