Lentil Soup
Rating: 5/5 - Votes: 3 - Views: 16909
Healthy, quick, and satisfying lentil soup recipe delivers layer after layer of flavors. The tang of the tomatoes and the nutritions of vegetables and lentils liven up the earthiness of this soup.
Total servings: 6
Calories:
Pre-Prep time:
Preperation time: 1 hour
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot
Ingredients:
1 tablespoon olive oil
4 leeks( a form of green-onion) (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( a form of cabbage), 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 (1 ounce, optional)
Preparation:
Heat the oil in a large saucepan or 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.
