Recipe by Brian Charles.
This recipe is packed with protein (lentils) and nutrients (kale & leeks) and enjoyable on a cold winter day.
For now I am posting this picture of leeks, but will post a picture of the actual recipe once I have it.
Makes several servings
1 large or 2 small leeks, sliced down length of leek and diced into equal slivers
4 medium or 6 small peeled potatoes (red or white), cut up into bite size cubes
1 - 2 cups of lentils (I use red split lentils) or any other brands. Amount can be altered for consistency and taste
3 containers (900 ml) of vegetable broth (low sodium or regular)
1 Tbsp of olive oil
½ - 1 cup of fresh or frozen kale (optional) for taste, texture and nutrition
Optional Ingredients for taste:
Ground pepper, salt and/or nutritional yeast (sprinkle on top when serving)
Heat up in a 8 quart pot over medium-high heat, olive oil and let the oil heat up until it starts to shimmer.
Stir in leeks and sauté until softened and translucent. Stir occasionally
Add in vegetable broth and heat up over a medium to high heat
Add in potatoes and cook for approximately 10 - 15 minutes until softened
Stir in lentils and cook over medium heat for about 15 - 20 minutes until softened
Reduce heat to low after the soup begins to boil
Let stand (off stove) for a couple of minutes before serving
Note: All of the above ingredients can be altered for taste, texture and nutrition