Vegetarian Winter Lentil Soup

Total Time: 57 mins Preparation Time: 15 mins Cook Time: 42 mins

Ingredients

• Servings: 6
• 4 large leeks, and light green part only
• 1 bunch kale
• 2 tablespoons extra virgin olive oil
• 1 (28 fluid ounce) can tomatoes, including liquid
• 4 cups vegetable broth
• 2 cups water
• 1/4 cup pearl barley
• 1 large carrot, peeled and sliced 1/8 inch thick
• 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
• 1/4 cup brown lentils
• 1/4 cup green lentil
• 1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 12 large basil leaves (optional)
• 1/4 cup freshly grated parmigiano-reggiano cheese

Recipe

• 1 slice each leek in half lengthwise, then slice each half into 4 sections.
• 2 chop leeks into small pieces.
• 3 place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
• 4 drain well through a sieve.
• 5 remove stems from kale and discard.
• 6 stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
• 7 in a saucepan over medium heat, heat oil.
• 8 add leeks and cook for 3 minutes.
• 9 crush tomatoes and add to the saucepan and cook for 5 minutes.
• 10 add vegetable broth and water and bring to boil.
• 11 stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
• 12 simmer until barley and lentils are tender, about 30 minutes.
• 13 adjust seasonings to taste.
• 14 spoon into individual soup bowls and sprinkle with parmesan cheese.
• 15 this soup freezes well in zip-lok bags, or plastic containers. omit the parmesan cheese if freezing.