Ingredients
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2 tablespoons extra-virgin olive oil
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3 cups fresh or frozen chopped onion, carrot and celery mix
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4 cloves garlic, chopped
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4 cups low-sodium vegetable or chicken broth
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1 ½ cups green or brown lentils
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1 (15-ounce) can unsalted diced tomatoes, undrained
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2 teaspoons finely chopped fresh thyme
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½ teaspoon salt
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½ teaspoon ground pepper
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½ teaspoon crushed red pepper
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½ cup grated Parmesan cheese
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1 tablespoon parmesan rind (optional)
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3 cups packed roughly chopped lacinato kale
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1½ tablespoons red-wine vinegar
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4 tablespoon chopped fresh flat-leaf parsley for garnish
Directions
- Heat oil in a Dutch oven or large pot over medium heat. Add 3 cups chopped onion, carrot and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add 4 cloves garlic; cook, stirring often, until fragrant, about 30 seconds.
- Stir in 4 cups broth, 1 ½ cups lentils, 1 can tomatoes, 2 teaspoons thyme, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon crushed red pepper and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.
- Stir in 3 cups kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in 1 ½ tablespoons vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with 4 tablespoon parsley, if desired.
