Vegetarian Winter Lentil Soup

Name: Vegetarian Winter Lentil Soup
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 6-8 serving(s)
Ingredients: 4 large leeks, white and light green part only; 1 bunch kale; 2 tablespoons extra virgin olive oil; 1 (28 fluid ounce) can tomatoes, including liquid; 4 cups vegetable broth; 2 cups water; 1/4 cup pearl barley; 1 large carrot, peeled and sliced 1/8 inch thick; 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes; 1/4 cup brown lentils; 1/4 cup green lentil; 1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme; 2 teaspoons salt; 1/4 teaspoon white pepper; 12 large basil leaves (optional); 1/4 cup freshly grated parmigiano-reggiano cheese

Submitted by William Uncle Bill

"The original version of this lentil soup comes from a recent issue of Real Simple Magazine. I made some changes to enhance the taste of the soup."

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photo by Outta Here

Ready In:: 57mins
Ingredients:: 16
Serves:: 6-8

ingredients

4 large leeks, white and light green part only
1 bunch kale
2 tablespoons extra virgin olive oil
1 (28 fluid ounce) can tomatoes, including liquid
4 cups vegetable broth
2 cups water
¹⁄₄ cup pearl barley
1 large carrot, peeled and sliced 1/8 inch thick
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
¹⁄₄ cup brown lentils
¹⁄₄ cup green lentil
1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme
2 teaspoons salt
¹⁄₄ teaspoon white pepper
12 large basil leaves (optional)
¹⁄₄ cup freshly grated parmigiano-reggiano cheese

directions

Slice each leek in half lengthwise, then slice each half into 4 sections.
Chop leeks into small pieces.
Place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
Drain well through a sieve.
Remove stems from kale and discard.
Stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
In a saucepan over medium heat, heat oil.
Add leeks and cook for 3 minutes.
Crush tomatoes and add to the saucepan and cook for 5 minutes.
Add vegetable broth and water and bring to boil.
Stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
Simmer until barley and lentils are tender, about 30 minutes.
Adjust seasonings to taste.
Spoon into individual soup bowls and sprinkle with parmesan cheese.
This soup freezes well in zip-lok bags, or plastic containers. Omit the parmesan cheese if freezing.

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Reviews

Great soup. I sustituted winter squash as I was out of sweet potatoes. For myself, I will chop the kale a little finer next time. I also left out the salt because of the broth. Will make again very soon!

wirkwoman1
OH MY!!!! How good! I am not a big (well, I AM big :)) vegie eater, but this made a convert of me! I made it exactly as written. So quick and easy. I may try some curry powder in it next time, for variety! Thanks, Bill! (Sorry it took so long to finally make it-I was going to make it for the last PAC, but it was too warm here!) P.S. DON'T skip the basil! It really added to the flavor!

Outta Here
I made this soup twice, once exactly as written, and once substituting what i had on hand(marjoram & oregano) for some of the spices. It's so EASY and delicious! My family LOVED it! Even friends I gave a jar to loved it and everbody asked for the recipe. I told them where to look on RecipeZaar and they are enjoying the site too. :-) Thanks for a great and EASY recipe!

Rebecca C.

RECIPE SUBMITTED BY

William Uncle Bill

Burnaby,, B.C.

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.

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