BY LIFE’S LITTLE SWEETS
Sweet Potato Kale Lentil Soup is incredibly nutritious, so flavorful, and perfect for a Fall or Winter soup. Vegan.
– 1 tablespoon regular olive oil – 4 leeks, use the white and light green stem parts, cut into half-moon shapes, 1/2 inch thick – 28 ounce can of organic whole tomatoes, (I included the canning fluid)
Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the leeks, cook 3 to 4 minutes, stirring occasionally to cook evenly.
Add the 28 ounces can of tomatoes, break them up with a spatula and cook for 5 minutes, stirring occasionally.
Add 6 cups water and bring the mixture to a boil. Add the cubed sweet potatoes, kale, lentils thyme, salt, and pepper.