This vegetarian soup will delight both meat and non-meat eaters alike. It's also packed with protein for an added bonus! Vegan? Just skip the cheese! 

Yields: 6
Total Preparation Time: 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes 1 large bay leaf
• 1 (28 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 cups dried lentils, rinsed and sortedSalt and Pepper, to taste
• 4 cups chopped kale leaves, no stems
• 2 sprigs cilantro
• Balsamic Vinegar, to taste
• Grated Parmesan cheese, to taste

Instructions

1. Heat olive oil over medium heat in a stockpot.
2. Add onion, carrots, and celery and cook until softened - about 7 minutes.
3. Add garlic, oregano, basil, and red pepper flakes, and cook, stirring for 2 minutes more.
4. Add bay leaf, tomatoes, and broth and bring to a boil.
5. Add lentils, cover, and reduce heat to low and simmer until tender - about 25 minutes.
6. Season to taste with salt and pepper.
7. Stir chopped kale in until wilted (about 5 minutes).
8. Serve with a drizzle of balsamic vinegar and top with grated Parmesan cheese and cilantro.