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March 19, 2012 By Kaitlin 3 Comments

Winter Lentil Soup

Philadelphia is about to have a full week of weather in the 70s. I think there’s even an 80 degree day thrown in In March! I’m so excited, but I feel a bit stressed because I didn’t get to make all of my winter soups and stews. But who says you need to eat these in freezing weather? So I decided to make this Winter Lentil Stew for lunches in my office when they crank up the AC and I feel like it’s winter.
Ingredients:

4 leeks, white and light green parts only
1 bunch kale  (mine was huge, so I ended up using half)
1 tablespoon olive oil
1 28-ounce can whole tomatoes, undrained
6 cups water
2 sweet potatoes, peeled and cut
1/2 cup brown lentils
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon black pepper


Prepare all your ingredients. Slice each leek in half lengthwise and then slice into 1/4 inch thick half-moons. You want about 2 cups of half moons.

Add to a large bowl filled with cold water and swish to remove any grit. Drain and pay dry. Lay on a paper towel.

Remove the stems from the kale and then thinly slice the leaves. You want about 3 cups of leaves.

Peel and chop your sweet potatoes. You want them to be bite sized or smaller. Measure out the lentils, prepare your thyme leaves, and open your can of diced tomatoes.

Add a large saucepan to the stove over medium heat. Add the oil and heat.  Add the leeks and cook for three minutes, stirring occasionally. Add the tomatoes and cook for 5 minutes.

Add the water and bring to a boil.

Stir in the kale, sweet potatoes, lentils, thyme, salt, and pepper. Cover, lower the heat, and simmer for 30 minutes or until the lentils are tender.

If freezing, you can spoon into individual containers, let cool, and freeze at this point.

If enjoying immediately, eat as is, or sprinkle with some grated Parmesan cheese.

I can’t wait to enjoy this on my “colder” days in the office!

Filed Under: Dairy Free, Gluten Free, Make Ahead, Soups/Stews, Vegan, Vegetarian Tagged With: Brown Lentils, Freezable, Kale, Leeks, Lentil, Meatless, Soup, Sweet Potatoes, Thyme, Vegetarian, Whole Tomatoes, Winter

Comments

  1. Mary Ellen @ Pâte à Chew says

    March 19, 2012 at 2:40 pm

    I’m a big lentil soup fan, and yours looks amazing! I love that you included the leeks and kale!

    Reply
  2. Kiri W. says

    March 19, 2012 at 4:13 pm

    This looks beautiful! 🙂 And I love that there’s both lentils and kale in there 🙂

    Reply
  3. raquel@eRecipe.com says

    March 20, 2012 at 10:28 am

    You are right there’s no need to wait for freezing weather to have this soup. Delicious! =)

    Reply

Leave a Reply to Kiri W. Cancel reply

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