Winter Lentil Soup

Winter Lentil Soup
Photo by Kana Okada


  • 1 bunch kale
  • 1 28-ounce can whole tomatoes, drained
  • 1 tablespoon olive oil
  • ¼ cup (1 ounce) grated Parmesan (optional)
  • 2 teaspoons kosher salt
  • 2 sweet potatoes, peeled and cut into a 1/2-inch dice
  • ½ cup brown lentils
  • + 5 more ingredients
    • 1 tablespoon fresh thyme leaves
    • ¼ teaspoon black pepper
    • 4 leeks, white and light green parts only
    • 12 fresh basil leaves (optional)
    • 6 cups water

Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inc...

View full recipe at My Recipes


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