WINTER LENTIL SOUP

4 leeks, white and light green parts only
1 bunch kale
1 tbs. olive oil
1 (28 oz.) can whole tomatoes, drained (or 1 qt. canned, frozen, or fresh Tantre tomatoes)
6 cups water
2 sweet potatoes, peeled and cut into 1/2-inch dice
1/2 cup brown lentils
1 tbs. fresh thyme leaves
2 tsp. kosher salt
1/4 tsp. black pepper
12 fresh basil leaves (optional)
1/4 cup (1 oz.) grated parmesan (optional)

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; you’ll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, slat, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the parmesan (if using).

(contributed by CSA member, Carrie Sercel)

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