Categories: Soup, Vegetarian

Ingredients

• 1 tablespoon olive oil
• 2 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
• 14-ounce can whole tomatoes, drained
• 1 sweet potatoes, peeled and cut into 1/2-inch pieces
• 1/4 cup brown lentils
• 1/2 tablespoon fresh thyme
• Kosher salt and black pepper
• 1/8 cup grated Parmesan (1 ounce; optional)

Directions

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 tomatoes and cook, breaking them up with a spoon, for 5 minutes.

2. Add 6 cups 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.

3. Spoon into bowls and top with the Parmesan, if using.

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