Lentil and Kale Soup

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Ingredients:
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
Directions:
  1. In a large stock pot over medium heat add oil, onions, and celery. Sauté until vegetables look translucent and begin to brown.
  2. 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.
  3. Add kale and cook an additional 10 minutes or until kale is fully wilted.
  4. Remove bay leaves before serving.