My French Lentil Soup with Kale

3 tablespoons Extra-virgin olive oil
2 cup chopped onions
1 cup chopped celery stalks
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more)chicken broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2-ounce can diced tomatoes in juice
2 cups chopped kale
Balsamic vinegar (optional)

Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; add steamed chopped kale; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user AVIGNON789.