winter lentil soup

• 4 leeks, white and light green parts only
• 1 bunch kale
• 1 tbsp olive oil
• 1 28-oz can whole tomotoes, drained
• 6 cups water
• 2 sweet potatoes, peeled and cut into 1/2" dice
• 1/2 cup brown lentils
• 1 tbsp fresh thyme leaves
• 2 tsp kosher salt
• 1/4 tsp black pepper
• 12 fresh basil leaves (optional)
• 1/4 cup parmesan (optional)

1. Slice each leek in half lengthwise, then slice each half into 1/4" think half moons (about 2 cups)
2. Place in large bowl of cold water and swish to remove dirt. Drain and pat dry
3. Remove the stems from the kale, then stack the leaves on top of one another and slice them crosswise into 1/2" wide strips (about 3 cups)
4. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes.
5. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
6. Add the water and bring to a boil.
7. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil.
8. Simmer until the lentils are tender, about 30 minutes.
9. Sprinkle parm on bowls of soup if desired.

Credit Real Simple magazine, Mar 2006