Vegetarian Winter Lentil Soup

READY IN: 57mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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