• 3 leeks - 1/4“ wide half rounds
• 1 bunch kale - stems removed and 1/2” wide strips
• 2 Tbsp olive oil
• 2 - 28oz cans whole tomatoes - drained
• 12 cups water
• 3 med-large sweet potatoes - peeled and 1/2“ dice
• 2 cups brown lentils (can substitute green)
• 2 Tbsp fresh thyme leaves or 2 tsp dried
• 1 Tbsp kosher salt
• 1/2 tsp black pepper
• 24 fresh basil leaves or 2 tsp dried basil
• 1/4 cup grated Parmesan (optional)

1. Heat oil in 8 qut stock pot. Add the leeks and cook for 3 min.
2. Add the tomatoes and cook, breaking them up with a spoon, for 5 min.
3. Add the water and bring to a boil. Stir in the kale , sweet potatoes, lentils, thyme, salt, pepper, and basil (if using).
4. Simmer until the lentils are tender, about 30 min.
5. Spoon into individual bowls. Sprinkle with Parmesan (if using).

Serves: 12 `      `Total cook time: 40 min.
Source: Real Simple March 2006