· 4 leeks, white and light green parts only
· 1 bunch kale
· 1 tablespoon olive oil
· 1 28-ounce can whole tomatoes, drained (but you don’t have to)
· 6 cups water
· 2 sweet potatoes, peeled and cut into 1/2 inch pieces
· 1/2 brown lentils or whatever kind you can find at the store
· 1 tablespoon fresh thyme leaves
· 2 teaspoon kosher salt
· 1/4 teaspoon black pepper
· 12 fresh basil leaves (optional)
· 1/4 cup grated Parmesan (optional)
· For the carnivores, add a pound of ground moose, beef etc., browned first.
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, about 3 cups (I used 5 cups). Heat the oil in a pan and cook the leeks for three minutes. Add the tomatoes and cook, breaking them up with a spoon for about five minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper and basil. Simmer until the lentils are tender, about 30 to 40 minutes. Spoon into individual serving bowls. Sprinkle with Parmesan (if using).
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