| 16 | 90 | 274 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 1 h | 4 |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 Cup(s) | Diced Onions - HEB |
| 4 medium | Carrots (chopped) |
| 1 Cup(s) | Chopped Celery - HEB |
| 3 leaves | Kale (stems diced, leaves chopped) |
| 2 Tsp | Chopped Garlic - HEB |
| 1 can (14 oz) | Fire Roasted Diced Tomatoes |
| 2 tsp | Coarse salt (to taste) |
| 1 tsp | Black pepper (to taste) |
| 3/4 cup | Green lentils, raw |
| 2 tbsp | White wine vinegar |
| 1 tsp | Cumin |
| 2 tsp | Thyme, dried |
| 1/2 cup | Parsley, Italian, fresh (chopped) |
| 1 tsp | Red pepper flakes |
| 6 cup | Vegetable stock/broth |
Instructions:
1.) Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.
2.) Stir in the garlic, tomatoes, lentils, vinegar, thyme, and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender. Add the kale leaves and cook for 5 minutes, or until wilted.
3.) Serve topped with the parsley, and red pepper flakes if desired.
| Meat Alternative | 1.0 |
| Vegetables | 2.2 |
