1cup(220grams)dried lentilsbrown or green - or 2½ cups cooked lentils; in this case you'll need half the vegetable broth
6cups(1½liters)vegetable stockadd more as needed to fully cook the lentils
1can (15 ounces)(400grams)crushed tomatoes
6ounces(170grams)kaleor another leafy green like spinach or chard
1teaspoonsaltor more to taste
2twistsblack pepper
Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 1 rib celery, 2 medium carrots, 1 leek (all chopped) and sauté for 5 minutes stirring often.
Add 2 cloves garlic (pressed), ½ teaspoon dried rosemary, and 1 teaspoon ground cumin and cook 1 more minute until fragrant.
Now add 1 cup dried lentils (rinsed under water), 6 cups vegetable stock, 1 can (15 ounces) crushed tomatoes, 1 teaspoon salt, 2 twists black pepper and cook for 30 - 45 minutes or until the lentils are tender. Blend 2 cups of the soup.Tip: if you use cooked or canned lentils, half the amount of broth and cut the cooking time in half.
Stir in 6 ounces kale (chopped) and cook for a few more minutes or until tender.
Taste and adjust for salt. Serve with toasted bread or grains and a sprinkle of parmesan.Add a squeeze of lemon, pickledredonions, or chili oil for some kick.