There is nothing more satisfying than a warm and filling soup on an autumns evening. Especially when the whole family are about at different times due to clubs, working late, gym etc etc. A soup you can just keep in the pan and reheat as needed, with some thick crusty bread on the side to mop up the last of the liquid...yum!
What You Need:
Olive Oil (a good old glug!)
3 Leeks (chopped)
1 can plum tomatoes
2 medium sweet potatoes (cubed)
2 handfuls kale
1/2 cup red lentils
1/2 tsp dried thyme
Salt and pepper
6 cups water
2 large chicken thighs
Heat the oil in a deep pan when nice and hot add the leeks and soften them. Then add the tin of tomatoes and break them up as you stir them round.
Add the 6 cups of water and bring to the boil, whilst boiling add the potatoes, kale, lentils and thyme, season to taste and simmer until the lentils are tender, adding more water if you need to (I think I added 1/2 cup extra)
Put the chicken thighs in the oven, (alternatively use any leftovers from Sunday dinner)
The chicken and the soup should be ready at about the same time (20-25 minutes).
Once the chicken is cooked, remove the skin and tear into pieces with 2 forks.
Add to the soup and stir through, then serve in bowls with thick cut crusty bread.