Prep 15 mins
Cook 42 mins
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.
- 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
- 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.
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!
OH MY!!!! How good! I am not a big (well, I AM big :)) vegie eater, but this made a convert of me! I made it exactly as written. So quick and easy. I may try some curry powder in it next time, for variety! Thanks, Bill! (Sorry it took so long to finally make it-I was going to make it for the last PAC, but it was too warm here!) P.S. DON'T skip the basil! It really added to the flavor!
I made this soup twice, once exactly as written, and once substituting what i had on hand(marjoram & oregano) for some of the spices. It's so EASY and delicious! My family LOVED it! Even friends I gave a jar to loved it and everbody asked for the recipe. I told them where to look on RecipeZaar and they are enjoying the site too. :-) Thanks for a great and EASY recipe!