Thursday, 4 April 2013

Lentil Soup

4 leeks - white and light green parts only
1 bunch kale
1 Tbsp olive oil
1 can (28 oz) tomatoes , drained
6 cups water
2 sweet potatoes - peeled and diced
1/2 cup brown lentils
1 Tbsp fresh thyme leaves
2 tsp salt
1/4 tsp black pepper
12 fresh basil leaves (optional)
1/4 cup grated parmesan cheese

Slice each leek in half lengthwise, then slice into half moons about 1/4 inch thick. You should have about 2 cups. Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.
Remove stems from kale. Stack leaves on top of one another and slice into strips. You'll need about 3 cups.

In a saucepan over medium heat, heat oil. Add leeks and cook for 3 minutes.Add tomatoes and cook for 5 minutes. Add water and bring to a boil. Stir in kale, sweet potatoes, lentils, thyme, basil, salt and pepper.Simmer until lentils are tender- about 30 minutes. Spoon inti individual bowls. Sprinkle with parmesan.

To freeze: Omit parmesan. Let soup cool. Ladle into large resealable bags, filling each one halfway. Store up to 3 months.
Serves 6

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