Winter Lentil Soup
This calming vegetarian soup, rich in nutrients, will relieve stress with its powerful, healthy ingredients. Leeks are full of folate, a cardio-protective food. Sweet potatoes are rich in vitamin A. Kale is healthy with its carotenoids and flavonoids properties— antioxidants that protect our cells from free radicals. Kale helps regulate the body’s inflammatory process with Omega-3, and lentils are full of vitamin B, essential for a good mood! See below for all of the steamy details!
Serves 6
Hands-on Time: 20m
Total Time: 1hr 00m
Ingredients:
- 1 tablespoon olive oil
- 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
- 1 28-ounce 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
- Kosher salt and black pepper
- 1/4 cup grated Parmesan (1 ounce; optional)
Directions:
- 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.
Tip:
Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they’re terrific for soups. Or you can substitute green lentils, which taste slightly peppery.
Nutritional Information:
Calories 226; Calories From Fat 21%; Fat 4g; Sat Fat 1g; Cholesterol 3mg; Sodium 799mg; Protein 12g; Carbohydrate 38g; Fiber 7g
Nutrition
