Autumn Lentil Soup

INGREDIENTS:

• 1 Tbsp oil

• 2 leeks

• 1 28oz can whole tomatoes, drained

• 2 sweet potatoes

• 1 bunch kale

• ½ cup brown lentils

• 1 tbsp fresh thyme

• ¼ cup grated Parmesan cheese (optional) (leave out for vegan)

INSTRUCTIONS:

1. Chop leeks into ¼ inch thick, half moons

2. Peel and cut sweet potatoes into small pieces

3. Remove thick stems from kale and chop leaves into strips.

4. Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring occasionally, until soft (3-4 minutes). Add tomatoes and cook, breaking them up with a spoon for about 5 minutes.

5. Add 6 cups of water to the saucepan and bring to a boil. Stir in sweet potatoes, kale, lentils, and thyme. Cook on medium heat until lentils are tender (25-30 minutes).

6. Spoon into bowls and top with Parmesan cheese if desired.

NUTRITION INFO (4 servings):

Calories: 235 Total Fat: 5.5 g Carbohydrate: 40 g Protein: 7 g Sodium: 177 mg

#Soup #Leeks #Tomatoes #SweetPotatoes #Kale #Lentils #Thyme