Winter Lentil Soup

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4 leeks, white and light green parts only

1 bunch kale

1 tablespoon olive oil

1 28-ounce can whole tomatoes, drained

6 cups water

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

1/2 cup brown lentils

1 tablespoon fresh thyme leaves

2 teaspoons kosher salt

1/4 teaspoon black pepper

12 fresh basil leaves (optional)

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

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