Lentils, kale (borecole), sweet potatoes and canned tomatoes blend to make a hearty soup that’s full of fiber and antioxidant vitamins A and C. Kale adds Vitamin K and, surprisingly, calcium to the mix.

Ingredients

* 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
* 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 tablespoon fresh thyme (ajwain or omam)
* Kosher salt (rock salt) and black pepper
* 1/4 cup grated Parmesan (cheese) (1 ounce; optional)

Directions

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 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.

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

* This recipe is the courtesy of Mrs Hema Sridhar, my cousin residing at US.