Ingredients

The following ingredients have 9 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable or chicken stock
  • 1 1/4 cups green or brown lentils, picked over and rinsed
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups chopped kale or collard greens
  • 1/2 cup chopped fresh basil, plus extra for topping
  • fine sea salt and freshly-ground black pepper
  • freshly-grated Parmesan cheese, for topping

Instruction

  • Heat oil in a large stockpot over medium-high heat. Add onion, carrots, celery, and sauté for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional 2 minutes, stirring occasionally.
  • Add the stock, lentils, tomatoes, bay leaves, Italian seasoning, crushed red pepper flakes, and stir to combine. Continue cooking until the mixture reaches a simmer.
  • Reduce heat to medium-low, cover and simmer for 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
  • Remove and discard the bay leaves. Stir in the kale and basil until combined. Taste and season with salt, black pepper, and/or extra Italian seasoning as needed.
  • Serve warm, garnished with lots of Parmesan cheese and extra basil. Enjoy!