Winter Lentil Soup

From Nourishing Traditions by Sally Fallon


  • 4 leeks, cut just below the “leafy” part
  • 1 bunch kale
  • 1 28-oz can whole tomatoes, drained OR 1-28 can crushed tomatoes
  • 6 cups chicken broth
  • 2 sweet potatoes, peeled and cut into a 1/2 inch dice
  • 1/2 cup lentils
  • 1 TBSP fresh or dried thyme
  • 2 tsp kosher salt
  • 1/4 tsp black pepper
  • 12 fresh basil leaves (optional)

Slice each leek in half lengthwise, then slice each half into 1/4- inch- thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2- inch-wide strips; you’ll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the broth and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls.

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