I don’t remember where I got this recipe. Many times I take a recipe and simplify or alter it. This soup is hearty and just perfect for a cold winter night. Leftovers are delicous. Esau sold his birthright for a bowl of lentil stew…hmmm.

Ingredients

• 1/4 cup olive oil
• 1 medium onion, small chopped
• 2 carrots, small chopped
• 4 garlic cloves, finely chopped
• 2 tsps. cumin
• 1 tsp. curry powder
• 1 tsp. thyme
• 15 oz. can fire-roasted diced tomatoes
• 1 cup dried lentils
• 4-8 cups broth of choice
• 1 tsp. sea salt
• 1/2 tsp. pepper
• 1 cup finely chopped kale
• juice of one lemon

Saute the onion and carrot in olive oil. Add the garlic, cumin, curry, thyme, salt, and pepper. Cook briefly and then add the tomatoes. Finally add the lentils and 4 cups of the broth. Bring to a boil and simmer gently for 30 minutes.

Add more broth depending on how much liquid was absorbed and how broth-y you want your soup to be. (I always end up adding another 3-4 cups). If you wish, use an immersion blender to puree a small portion of the soup for a thicker consistency.

Stir in the chopped kale and lemon juice.

Serves about 4.