Pesto lentil soup

pesto lentil soup

1 tablespoon olive oil (plus extra for serving)

2 small onions, small diced

2 sweet potatoes, peeled and diced

2 pints stewed tomatoes

4 cups water

5 cups kale (any kind will do), rough chopped

1 cup lentils (I prefer French Lentilles du Puy)

½ cup basil pesto

½ teaspoon salt & pepper

In large Dutch oven, over medium low heat, heat olive oil for one minute. Add onion and sauté for five minutes. Add stewed tomatoes and water, stir and bring to a boil. When boiling add sweet potatoes, kale and lentils. Bring to rolling boil, then turn down and simmer for 20 minutes or until you get back to it (do laundry! feed kids! write reports!) Add pesto, salt & pepper (zucchini or peppers are also good added at this point, if you have them in the house and want a bit more nutrition), stir until dissolved and serve. Top with a dab of grated parmesan cheese and olive oil. Serves 8

Kate Bolt
By Kate Bolt
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