Recipe by William (Uncle Bill) Anatooskin
The original version of this lentil soup comes from a recent issue of Real Simple Magazine. I made some changes to enhance the taste of the soup.
Top Review by wirkwoman1
Great soup. I sustituted winter squash as I was out of sweet potatoes. For myself, I will chop the kale a little finer next time. I also left out the salt because of the broth. Will make again very soon!
- 4 large leeks, white 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 white pepper
- 12 large basil leaves (optional)
- 1⁄4 cup freshly grated parmigiano-reggiano cheese
Directions See How It's Made
- Slice each leek in half lengthwise, then slice each half into 4 sections.
- Chop leeks into small pieces.
- Place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
- Drain well through a sieve.
- Remove stems from kale and discard.
- Stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
- In a saucepan over medium heat, heat oil.
- Add leeks and cook for 3 minutes.
- Crush tomatoes and add to the saucepan and cook for 5 minutes.
- Add vegetable broth and water and bring to boil.
- Stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
- Simmer until barley and lentils are tender, about 30 minutes.
- Adjust seasonings to taste.
- Spoon into individual soup bowls and sprinkle with parmesan cheese.
- This soup freezes well in zip-lok bags, or plastic containers. Omit the parmesan cheese if freezing.