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Lentil Soup

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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.


Ingredients
1 tablespoon olive oil
4 leeks( a form of green-onionClick 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 cabbageClick 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
SaltClick to find more about Salt and black pepperClick to find more about black pepper
1/4 cup grated Parmesan (1 ounce, optional)


Preparation
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 saltClick 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.



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