Best Lentil Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2 tablespoons extra-virgin olive oil

1 medium 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)

Directions

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.

Stir in the garlic, tomatoes, lentils, vinegar, thyme, and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender. Add the kale leaves and cook for 5 minutes, or until wilted.

Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.