Ingredients
- ¼ cup extra virgin olive oil
- 1 medium yellow onion, small diced
- 2 medium carrots, small diced
- 2 celery ribs, small diced
- 2 tablespoons tomato paste
- 3 to 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- kosher salt and freshly ground black pepper to taste
- 1 (28-ounce) can fire-roasted diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 cup green or brown lentils
- 3 leaves kale, stemmed and sliced
- 1 lemon, juiced (about 3 tablespoons juice)
Directions
- Heat oil in a large pot. Sauté onion, celery, and carrots for 4-5 minutes until translucent.
- Add tomato paste, garlic, spices, salt, and pepper. Stir and toast for 1-2 minutes.
- Add tomatoes, broth, and lentils. Bring to a boil, reduce heat, and simmer for 25-30 minutes.
- Optionally blend for a creamy texture using an immersion blender.
- Stir in kale and lemon juice, simmer for 1-2 more minutes.
Notes
- Each serving is about 2 cups.