Winter Lentil Soup

Recipe Photo: Winter Lentil Soup
Author
Katie Kambridge
Source of Recipe
Real Simple, MARCH 2006
Serves/Makes/Yields
6
Recipe Description

 Just the thought of lentil soup, a classic favorite, can arouse heady associations of warm, savory satisfaction.

This version, from Real Simple magazine, overflows with good things to round out its rich flavor spectrum: leeks and kale, tomatoes and sweet potato, thyme and basil, plus a dusting of Parmesan chees, if you like.

As for the lentils: The magazine's editors point out that "basic brown lentils hold their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups."

In this recipe, you can also substitute green lentils, which taste slightly peppery.

 

Ingredients

4 leeks, white and light green parts only

1 bunch kale

1 tablespoon olive oil

1 28-ounce can whole 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)

 

Preparation
  1. Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups).
  2. Place in a large bowl of cold water and swish to remove any grit.
  3. Drain and pat dry.
  4. Remove the stems from the kale.
  5. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups.
  6. Heat the oil in a saucepan over medium heat.
  7. Add the leeks and cook for 3 minutes.
  8. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
  9. Add the water and bring to a boil.
  10. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using).
  11. Simmer until the lentils are tender, about 30 minutes.
  12. Spoon into individual bowls.
  13. Sprinkle with the Parmesan (if using).

Tip: Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups. You can substitute green lentils, which taste slightly peppery.

To Freeze: Omit the Parmesan. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes. Ladle into individual bowls and sprinkle with the Parmesan (if using).

 

Nutrition Information

Calories: 190 (21% from fat)

Fat: 4.5g (sat 1g)

Protein: 10g

Carbohydrate: 31g

Fiber: 9g

Cholesterol: 0mg

Sodium: 1,070mg

 

Type of Meal