Super flexible, try different veggie combinations depending on what you have on hand, add some fresh herbs if you have any. The parmesan rind adds a pretty awesome depth of flavor, but this is great without it.
1 T olive oil
2 medium onions, diced
1 c celery, sliced
1 c carrots, sliced
2 c mushrooms, sliced
4 c kale, torn
9 c vegetable broth (or water and bouillon)
optional: one parmesan rind or .25 cup nutritional yeast
1 28 oz can diced tomatoes
4 oz tomato paste
2.5 c brown lentils
2 heads garlic, diced
a drizzle of your best olive oil and balsamic vinegar
Heat oil in a large pot. Saute onions in oil until almost translucent. Add celery, carrots, mushrooms, and kale, saute for five minutes. Add broth, diced tomatoes, the tomato paste, the parmesan rind if you're using it, and the lentils. Bring to a boil and simmer until lentils are almost done, about 30 minutes. Add garlic for the last 10 minutes of cooking (add it earlier if you want a less intense garlic flavor). Remove the parmesan rind. Serve bowls of soup with a drizzle of olive oil and vinegar.
