Hearty Lentil and Kale Soup

1. 1

   Prep Vegetables: Dice the onion, carrots, and celery. Mince the garlic. Rinse the lentils thoroughly under cold water. Chop the kale, removing any tough stems.

2. 2

   Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.

3. 3

   Add Garlic and Spices: Stir in the minced garlic, dried thyme, and bay leaf. Cook for another 1 minute until fragrant, being careful not to burn the garlic.

4. 4

   Combine Main Ingredients: Add the rinsed lentils, vegetable broth, and canned diced tomatoes (with their juice) to the pot. Stir well to combine.

5. 5

   Simmer: Bring the soup to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender but still hold their shape. Stir occasionally to prevent sticking.

6. 6

   Add Kale and Season: Stir in the chopped kale. Continue to simmer, uncovered, for another 5-7 minutes, or until the kale has wilted and is tender-crisp.

7. 7

   Finish and Serve: Remove the bay leaf. Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings as needed. Ladle hot soup into bowls and serve immediately.

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