Lentil & Sweet Potato Soup
Created by JostLori on March 15, 2017
- Servings: 6
- Prep Time: 20m
- Cook Time: 40m
- Recipe #25775
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.