Hearty Lentil Soup

Savor this flavorful, cost-effective hearty lentil soup perfect for a cold winter’s day.

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    • 3 leeks, cut into 1/4-inch-thick half-moons
    • 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
    • One bunch kale, thick stems removed and leaves cut into pieces
    • 1 tablespoon extra virgin olive oil
    • 28-ounce can whole tomatoes, drained
    • 6 cups water
    • 1/2 cup brown lentils
    • 1 tablespoon fresh thyme
  • sea salt and black pepper, to taste


1. Slice and rinse leeks (we like to use the whole leek but you can use just the white and light green part if you prefer).
2. Cut sweet potatoes into pieces (peel if desired).
3. De-rib and chop kale.
1. Heat the oil in a large saucepan over medium heat.
2. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes.
3. Add the tomatoes and simmer for 5 minutes.
4. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, season with salt and pepper to taste.
5. Simmer until the lentils are tender, 25 to 30 minutes.
6. Serve hot.

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