Tuesday, 9 February 2016

Winter Lentil Soup

Winter Lentil Soup


1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/2 cm thick half-moons
1 can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1 1/2 cm pieces
1 cup carrots
1 bunch kale, thick stems removed and leaves cut into 1 1/2 cm wide strips 
1/2 cup brown lentils
1 tablespoon fresh thyme
Salt and black pepper
1/4 cup grated Parmesan (optional)

How to make it
Heat the oil in a large saucepan 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.
Add 6 cups of 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.
Spoon into bowls and top with the Parmesan, if using.

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