Easy Peasy Vegetarian Recipes: Lentil Soup
One of my favorite parts of the holiday season is gathering together with friends and family to reconnect and celebrate at the dinner table. However, for new vegetarians the task of planning the family dinner seems a little daunting.
Below is a recipe for an easy to make dish that even your meat-loving family members will enjoy. Try it out and tell me 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 and add the leeks and cook while stirring occasionally, until they begin to soften (3 to 4 minutes). Add the tomatoes and while breaking them up with a spoon, for 5 minutes. Add 6 cups water and bring it to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, for 25 to 30 minutes. When you are done, spoon it into some serving bowls and top the soup with the Parmesan, if you decide to use it.
Serve the soup with slices of French bread and a fresh garden salad off to the side.
For more meal ideas, and veggie tips, check out my book, “The Beginners Guide to Becoming a Vegetarian,” on Amazon.