A hearty, flavorful vegetable and lentil soup enriched with fresh kale and warm spices.

1 tablespoon olive oil

1 large onion, chopped

2 garlic cloves, minced

2 large carrots, chopped

2 celery ribs, chopped

1½ cups dried green lentils

1 teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon kosher salt

½ teaspoon black pepper

6 cups low-sodium vegetable broth

2 to 3 cups kale, stems removed and roughly chopped

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1. Warm the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until translucent, about 3–5 minutes.

2. Stir in the garlic, carrots, and celery. Cook for another 2–3 minutes.

3. Add the lentils, cumin, coriander, salt, and pepper. Cook for about 5 minutes, stirring frequently.

4. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 30 minutes, or until lentils are tender.

5. Mix in the kale and simmer 2 minutes, or until wilted.

6. Remove from heat and serve hot.

This soup thickens as it cools; add broth when reheating if needed.