Winter Lentil Soup, with a few of my notes
4 leeks, white and light green parts only (I used three big ones)
1 bunch kale
1 tbsp olive oil (I used more than that, but I like high-fat food)
1 28-oz can whole tomatoes, drained
6 cups water
2 sweet potatoes, peeled and cut into 1/2 inch pieces
1/2 brown lentils (I used almost a cup of green lentils)
1 tbsp fresh (or 1 tsp dried) thyme
2 tsp kosher salt
1/4 tsp pepper
12 fresh basil leaves (optional) (I didn't use them)
1/4 cup grated parmesan (optional) (my vegan parmesan is tasty on top)
Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half
moons. Place in a large bowl of cold water and swish to remove any grit. Drain well.
Remove the stems from the kale and slice them into about 1/2 inch wide strips. Heat
the oil in a big saucepan over medium heat. Add the leeks and cook for 3 minutes.
Add the tomatoes and cook, breaking them up with a spoon, for five minutes. Add the
water and bring to a boil. Stir in the kale, sweet potoatoes, lentils, thyme, salt,
pepper, and basil if using. Simmer until the lentils are tender, around 30 minutes.
Serve in bowls, sprinkle with "parmesan."
My notes: Green lentils are tastier but take longer to cook, apparently. And next
time, instead of plain'ol salt, I'm going to use half salt, and half my "better than
buillion" paste-y stuff that is so good. Nutritional yeast might be tasty on top as
well. A nice crusty bread would be yummy dipped in the broth.
Lentils are cheap, so is kale. Leeks and sweet potatoes were not, when I bought
them. Eesh. Maybe next time I'll use one onion and normal potatoes.....hmm.