“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.”

Ingredients Nutrition


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

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