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Slice each leek in half lengthwise, then slice each half into 1/4 inch
thick half moons (about 2 cups) Place in large bowl of cold water
and swish to remove any grit. Drain and pat dry. Remove the stems
from the kale. Stack the leaves on top of each other and slice them
crosswise into 1/2 inch thick wide strips, you'll need three cups.
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Heat the oil in saucepan over medium heat. Add the leeks and
cook for 3 mins. Add the tomatoes and cook, breaking them up
with a spoon, for 5 mins. Add the water and bring to a boil. Stir in
the kale, sweet potatoes, lentils, thyme, salt, pepper and basil (if
using).
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