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Ingredients
  • 1 tablespoon olive oil
  • 4 leeks (white and light green parts), cut into ¼-inch-thick half-moons
  • 1 28-ounce can whole tomatoes, drained
  • 2 sweet potatoes, peeled and cut into ½-inch pieces
  • 1 bunch kale, thick stems removed and leaves cut into ½-inch-wide strips
  • ½ cup brown lentils
  • 1 tablespoon fresh thyme
  • Kosher salt and black pepper
  • ¼ cup grated Parmesan (1 ounce; optional)
Steps
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