Leek and Lentil Soup Recipe with kale, carrots and potatoes

1 tbs olive or vegetable oil
1 tbs butter (optional but double oil)
2 leeks-very thinly slice the bottom white part and set aside with chopped onion, then make 1/4 in slices for the green part to go with kale)
1 onion, chopped
approx 6 chopped fresh sage leaves
3 carrots, peeled and chopped (half coins)
3 potatoes (Yukon Gold), washed and chopped (approx 1/2 in)
1 bunch of kale, very finely chopped
1 cup dry lentils
1 tbs honey
1 cup wine
1 qt veggie broth or water plus bouillon cube
1/2 tsp smoked paprika
1 heaping tsp of curry powder (or more or less to taste)
sprinkle of cumin
salt & pepper

Taste the broth as you go along for your taste preference of tang, savory-ness, spice, blandness or sweetness. Lentil and kale can be very savory flavors. Carrots, potato, leek greens and honey add sweetness. Wine and leek whits and onion add tang. The herbs and spices enhance flavor.

Heat butter and oil over med high heat, when pan is hot, add onion and leek whites, salt, pepper, chopped fresh sage and stir. Heat until a little bit of the mixture gets browned. Stir then add carrots, potato, kale, leek greens and lentils. Pour in wine, water-bouillon cube/ broth, honey, spices and stir. Bring to a boil for a couple minutes, then simmer medium low, stirring occasionally. It's ready when everything reaches desired tenderness. 30-40 mins.

OPTIONAL: sieve out 2 cups of the soup trying to get as much potato as you can. Blend in blender, food processor or with hand blender. Return to soup and mix. It adds a bit of creaminess without actually adding any dairy.

This is one of my best soups yet, I have to say!