Ingredients
- 1 tablespoon olive oil
- 28 ounces leeks (4 leeks, white and light green parts, cut into 1/4-inch-thick half-moons)
- 2 cloves garlic, minced
- 1 can (28 ounce) whole tomatoes (drained)
- 1 pound sweet potatoes (2 sweet potatoes, peeled and cut into 1/2-inch pieces)
- 1 bunch (7 ounces) kale (about 7 oz???, thick stems removed and leaves cut into 1/2-inch-wide strips)
- 1/2 cup lentils (brown)
- 1 tablespoon fresh thyme
- 1 1/2 teaspoons salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper (optional & to taste)
- 1/4 cup grated Parmesan cheese (grated or shaved, about 1 oz)
How to Make
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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.
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Step 2: Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
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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.
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Step 4: Spoon into bowls and top with the Parmesan.
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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.
We hope you enjoy this recipe!
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