Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, chopped

2 stalks celery, chopped

1 cup dried lentils, rinsed and drained

4 cups vegetable broth

1 teaspoon dried thyme

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups chopped kale

Instructions:

In a large pot, heat the olive oil over medium heat.

Add the onion and garlic and sauté until softened, about 5 minutes.

Add the carrots and celery and cook for another 5 minutes.

Add the lentils, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the lentils are tender.

Remove the bay leaf and stir in the chopped kale. Cook for another 5 minutes until the kale is wilted and tender.

Serve hot and enjoy!

Calorie breakdown (per serving):

Calories: 225

Protein: 12g

Carbs: 35g

Fat: 4g

Fiber: 13g