• 3 tablespoons olive oil
  • 3 medium carrots peeled and diced
  • 3 medium celery stalks, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups lentils, picked over and rinsed
  • 8 cups water
  • 1 can recipe ready tomatoes
  • 1 teaspoon dried thyme
  • 2 ½ teaspoons balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 bunch kale, washed, dried, and tough stems removed


Saute carrots, onion, celery and garlic in olive oil until tender. Add water, lentils, thyme, and tomatoes. Bring to a boil and reduce the heat. Simmer until the lentils are tender (30-45 minutes). Stir in balsamic vinegar, salt and pepper. At this point you can put the soup in the fridge for another day. Or, if you are having it immediately, add the kale and cook until the kale is tender but bright green.


Joy of Cooking (modified)