Lentil Soup

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	5/5.0

Occasion: Any		Total servings: 6
Cuisine: Pakistani		Calories:
Effort: Average		Pre-Prep time:
Best for: All		Preperation time: 1 hour
How to serve: Hot

Lentil Soup recipe by maham at PakiRecipes.com.
Healthy, quick, and satisfying lentil soup recipe delivers layer after layer of flavors. The tang of the tomatoes and the nutritions of vegetables and lentils liven up the earthiness of this soup.

1 tablespoon olive oil
4 leeks( a form of green-onion Click to find more about onion

) (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale( a form of cabbage Click to find more about cabbage

), thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
1 tablespoon fresh thyme
Salt Click to find more about Salt

and black pepper Click to find more about black pepper

1/4 cup grated Parmesan (1 ounce, optional)

Heat the oil in a large saucepan or oven over medium heat.
Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes.
Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
Add 6 cups water and bring to a boil.
Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt Click to find more about salt

, and ¼ teaspoon pepper.
Simmer until the lentils are tender, 25 to 30 minutes.
Spoon into bowls and top with the Parmesan, if using.