Winter Lentil Soup

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1 tablespoon(s) olive oil

4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons

1 28-ounce can(s) whole tomatoes, drained

2 sweet potatoes, peeled and cut into 1/2-inch pieces

1 bunch(es) kale, thick stems removed and leaves cut into 1/2-inch-wide strips

1/2 cup(s) brown lentils

1 tablespoon(s) fresh thyme

Kosher salt and black pepper

1/4 cup(s) grated Parmesan (1 ounce; optional)

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