Tuscan Lentil & Kale Soup

Step 1

Dice the onion. Mince the garlic. Drain the artichoke hearts, and chop them into bite sized pieces. Wash and thinly slice the kale into ribbons.

Step 2

In a large soup pot, heat the olive oil over medium heat and saute the onion for 5 minutes, until translucent. Add the minced garlic, dried oregano, and dried basil. Saute for another minute.

Step 3

Add the red lentils, water, red pepper flakes, kosher salt, and 1 bay leaf and bring to a boil.

Step 4

Once boiling, reduce to a simmer and add the kale, artichokes, and the liquid from the whole tomatoes. Then chop the whole tomatoes into bite sized pieces, and add them to the pot.

Step 5

Simmer for 20 minutes, until the lentils are tender. Be careful not to overcook the lentils, or they will become too soft.

Step 6

Taste, and additional kosher salt as necessary. Serve with a drizzle of olive oil and shaved Parmesan cheese.