Although the weather is cooling down for the holiday season, you can still warm up with friends and family celebrating the holidays at the dinner table. Below is a vegetarian recipe for an easy to make dish that even your meat-loving family members will enjoy. Try it out and tell us how it goes down in the comment section below.
Serves about 6 people.
2 sweet potatoes, peeled and cut into 1/2-inch pieces
4 leeks (white and light green parts), cut into 1/4-inch thick half-moons
1 28-ounce can whole tomatoes, drained
1 bunch kale, thick stems removed and leaves cut into 1/2-inch wide strips
1/2 cup brown lentils
1 tablespoon olive oil
1 tablespoon fresh thyme
Kosher salt and black pepper
(Optional) 1/4 cup grated Parmesan (1 ounce)
Heat the oil in a large saucepan over medium heat; add the leeks and cook while stirring occasionally, until they begin to soften (3 to 4 minutes). Add the tomatoes, breaking them up with a spoon for 5 minutes. Add 6 cups of water, and bring it to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons of salt, and ¼ teaspoon of pepper. Simmer until the lentils are tender for 25 to 30 minutes. When you are done, spoon the soup into serving bowls, and top it with the Parmesan, if you decide to use it.
Serve the soup with slices of French bread and a fresh garden salad on the side.
If you want more tips and advice about vegetarianism check out my book, The Beginners Guide to Becoming a Vegetarian, on Amazon.