Vegan Lentil Soup

• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 3 carrots, peeled and finely diced
• 2 cups (12 ounces) small green French lentils
• 8 cups water or vegetable stock
• 3 tablespoons lemon juice
• 1/2 bunch kale, stemmed and thinly sliced crosswise

Instruction

Heat 1 tablespoon olive oil in a large soup pan over medium heat. Add the onion, carrot, celery, garlic and a small pinch of salt and pepper and cook until vegetables are just soft, about 5 minutes.

Add in the potatoes, thyme, oregano and paprika and cook another 5 minutes, stirring so the potatoes don’t burn but get just a little crisp on the outside.

Add the tomatoes, broth, bay leaves, water, lentils and bring to a boil, then reduce heat a simmer for 45 minutes or until lentils are very tender.