Quick Kale and Sweet Potato Soup

I am calling this "quick" kale and sweet potato soup because you should make it, quick, before the weather gets too warm and we don't want soup anymore, and kale and sweet potatoes and lentils all get replaced by melting gelato and feta-cucumber salads and hot dogs.

This soup is a love. It's going to give you a big hug of healthy, filling, yummy goodness. The kale and lentils are earthy, while the potatoes and tomatoes balance them with flavors both bright and sweet The leftovers make a lunch you'll count down until noon for, and M and I didn't even mind having this soup as a repeat dinner oh, about three times, since I made such a big pot. I paired it with big hunks of toasted Irish Soda Bread slathered in butter.

So go ahead, quick, and catch those cool nights while they're still lingering. And who knows, this soup is so good for you it may do the double duty of helping prep for bathing suit season. It's just a thought.

Kale and Sweet Potato Soup: adapted from Real Simple Magazine
1 T. olive oil
1 large Spanish onion, halved and thinly sliced
1 28-oz can diced tomatoes, drained
2 sweet potatoes, peeled and cut into bite-sized peices
About 1 lb kale, washed, leaves removed from stems and cut into rough strips
1 cup brown lentils
1 t. dried oregano
1 t. dried basil
salt and pepper to taste
Crumbled feta cheese for topping

Directions: Add the oil to a large stock pot and heat over medium. Add the onions and saute until soft and translucent, then add the tomatoes and cook 3-4 minutes. Add 6 cups water. Bring to a boil and add all remaining ingredients. Cook until the lentils are soft and fully cooked, about 25 minutes. Serve with cheese for topping.