Ingredients:
- 1 tbs. olive oil
- 3 big leeks (white and light green parts only), cut into 1/2 inch half-moons
- 28 oz. can whole tomatoes, drained
- 2 large sweet potatoes, peeled and cubed
- 1 bunch Swiss chard or kale, roughly chopped
- 1/2 cup brown lentils, dry
- 1 tbs. fresh thyme
- salt and pepper to taste
- cayenne pepper to taste
- Feta cheese (optional, but OH SO GOOD!)
1. Heat olive oil in a large pot set over medium heat. Add leeks and cook until soft, about 5 minutes.
2. Add tomatoes and cook another 5 minutes or until tomatoes break apart.
3. Add six cups of water and bring to a boil. Stir in sweet potatoes, Swiss chard, lentils, thyme, salt, black pepper and cayenne pepper. Lower heat, cover pot and let simmer about 20 - 30 minutes, or until sweet potato and lentils cooked through.
5. ENJOY with a sprinkle of feta and a little more cayenne on top! 
Mini-Review
At first I didn't like this soup... a little too sweet for me. But once I added more black pepper, salt, red chili flakes and cayenne pepper I totally loved this soup! Despite not having any meat in the dish, this is a very hearty and filling soup because of all the fibery
(is that a word?) veggies. The original recipe called for Parmesan cheese but since I didn't have any I substituted feta and it was delish!!
Things I'd do the next time:
- add a can of whole kernel corn
- use only one sweet potato and one regular potato
- more swiss chard
- add a cup or two of chicken broth in place of one or two cups of water
- add barley
- more lentils
- cook it with a mild, white fish
