2 tablespoons extra-virgin olive oil 3 cups fresh or frozen chopped onion, carrot and celery mix 4 cloves garlic, chopped 4 cups low-sodium vegetable or chicken broth 1 ½ cups green or brown lentils 1 (15-ounce) can unsalted diced tomatoes, undrained 2 teaspoons finely chopped fresh thyme ½ teaspoon salt ½ teaspoon ground pepper ½ teaspoon crushed red pepper ½ cup grated Parmesan cheese Parmesan rind (optional) 3 cups packed roughly chopped lacinato kale 1 ½ tablespoons red-wine vinegar Chopped fresh flat-leaf parsley for garnish
STEP-1
Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot and celery mix; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic; cook, stirring often, until fragrant, about 30 seconds.
STEP-2
Stir in broth, lentils, tomatoes, thyme, salt, pepper, crushed red pepper and Parmesan rind, if using.
STEP-3
Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.
STEP-4
Stir in kale. Cook, covered, until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in vinegar.
STEP-5
Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with parsley, if desired.