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Lentil Kale Soup


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


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