I find it so strange that we were having such warm weather in January and that on the first day of Spring, it’s pouring rain! I went with lentil soup tonight because of the chill and much to my surprise Juju ate it! I’ve been pretty pleased with his healthy diet lately and credit it to not making a big deal at dinner time. Tonight he saw the soup and said, “Juju no like” and my response was, “that’s fine, you don’t have to eat.” Well, guess what? He ate. Hmmmm, I can’t figure that one out but it’s working! This lentil soup is HEALTHY, HEALTHY, HEALTHY. I feel so good knowing that my family had a super nutritious dinner tonight!

Lentil Soup Serves 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

4 cups of low sodium vegetable broth

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 cup of small, dry pasta

1 can of tomato paste (usually 5-6 oz)

1 tablespoon fresh thyme

Kosher salt and black pepper

1/4 cup grated Parmesan (1 ounce; optional)

1. 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.

2. Add broth & 2 cups water  and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, pasta, tomato paste, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes. You may need to add more water.

3. Spoon into bowls and top with the Parmesan, if using.