1 cup diced onion
1 cup thinly sliced celery
1 small can diced organic tomatoes
2 cups lentils
4 cups coarsely chopped fresh kale
1 quart organic chicken stock
2 Bay leaves
1 tsp. salt
½ tsp. pepper
Oil enough to coat the bottom of a pot
- In a large stock pot over medium heat add oil, onions, and celery. Sauté until vegetables look translucent and begin to brown.
- Add remaining ingredients except kale. Allow to come to a full boil. Turn down heat to medium low for 20 minutes or until lentils are soft.
- Add kale and cook an additional 10 minutes or until kale is fully wilted.
- Remove bay leaves before serving.