Lentil Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion (chopped)
• 4 medium carrots (chopped (2 cups))
• 2 celery stalks (chopped)
• 6 small or 3 large kale leaves (stems finely diced, leaves chopped (8 cups))
• Heaping ½ teaspoon ground cumin
• 1½ teaspoons sea salt
• Freshly ground black pepper
• 4 garlic cloves (grated)
• 1 (14-ounce) can fire-roasted diced tomatoes
• ¾ cup dry green lentils (rinsed)
• 2 tablespoons white wine vinegar
• 12 fresh thyme sprigs (bundled)
• 6 cups vegetable broth
• ½ cup chopped fresh parsley (for garnish)
• Red pepper flakes
• Grated Parmesan cheese (for serving, optional)

Steps

1. Heat the oil in a big pot. Add the onion, carrots, celery, kale stems, cumin, salt, and pepper and cook about 8 minutes.
2. Add the garlic, tomatoes, lentils, vinegar, thyme bundle, and broth. Cover and simmer 25 to 30 minutes, until the lentils are soft.
3. Stir in the kale leaves and cook 5 more minutes.
4. Pull out the thyme, taste for salt, and top with parsley, chili flakes, and Parmesan if you like.