Lentil Soup | Eat to Thrive

Ingredients

• 1/2 cup olive oil
• 2 medium yellow or white onions, diced
• 16 oz baby carrots, diced
• 1 stalk (bunch) of celery, diced
• 8 garlic cloves, minced
• 4 tsp ground cumin
• 2 tsp curry powder
• 1 tsp dried thyme
• 2 28-oz cans diced tomatoes, drained
• 2 cups brown or green lentils, picked over and rinsed
• 8 cups vegetable broth
• 4 cups water
• 1 3/4 – 2 teaspoon salt, more to taste
• pinch red pepper flakes
• freshly ground black pepper
• 2 cups chopped kale, tough ribs removed
• juice of 1 lemon
• parmesan cheese, shredded (optional)