Nothing warms better on a cold and chilly winter day than a bowl of soup. This vegetarian rustic lentil soup is not only comforting, satisfying, inexpensive, but healthy too. The vegetables and beans make it an excellent source of fiber, vitamins and a good source of protein and minerals. Start your meal with soup and you could wind up consuming 20 percent fewer calories at your meal but feel just as content. You can make this hearty soup a meal by accompanying with slices of warm whole-grain bread. This soup holds up well in the freezer.
Notes:
- Brown lentils retain their shape better during cooking than pricier red and yellow lentils.
- I like to keep slices of baguette in a Ziploc bag in the freezer so when I need them I can have warm bread handy.
RUSTIC LENTIL SOUP
Serves: 6
Ingredients
4 leeks, white and light green parts only
1 bunch kale or spinach
1 tablespoon olive oil
1 28-ounce can whole organic roasted tomatoes, drained
6 cups water
2 sweet potatoes, peeled and cut into a 1/2 inch dice
1/2 cup brown lentils
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon black pepper
12 fresh basil leaves (optional)
1/4 cup (1 ounce) grated Parmesan (optional)
1 lemon, sliced (optional)
Directions
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 dirt. 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- inch wide strips, you will need 3 cups.
Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using).
Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the Parmesan, and serve with a slice of lemon that you will squeeze into it just before eating, if desired.
