Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the kale stems, cumin, salt, and pepper. Cook for 1 minute until fragrant.
- Add the grated garlic and cook for 1 minute more.
- Pour in the fire-roasted tomatoes, rinsed lentils, white wine vinegar, bundled thyme sprigs, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot partially, and simmer for 30 to 35 minutes, or until the lentils are tender.
- Remove and discard the thyme bundle.
- Stir in the chopped kale leaves and cook until they wilt, about 5 minutes.
- Taste the soup and adjust salt and pepper as needed before serving. Garnish each bowl with fresh parsley.
Notes
You can substitute brown or red lentils for green lentils, but adjust the cooking time as necessary for tenderness.
