Winter Lentil Soup

There’s loads of flavor in this hearty yet healthy soup stocked with leeks, tomatoes, sweet potatoes, and kale.

Winter Lentil Soup

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6


  • 1 tablespoon olive oil
  • 4 leeks white and light green parts, cut into 1/4-inch-thick half-moons
  • 1 28- ounce can whole tomatoes drained
  • 2 sweet potatoes peeled and cut into 1/2-inch pieces
  • 1 bunch kale thick stems removed and leaves cut into 1/2-inch-wide strips
  • 1/2 cup brown lentils
  • 1 tablespoon fresh thyme
  • Kosher salt and black pepper
  • 1/4 cup grated Parmesan 1 ounce; optional


  • Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
  • Add 6 cups water and bring 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, 25 to 30 minutes.
  • Spoon into bowls and top with the Parmesan, if using.