Lentil Kale and Potato Soup

Ingredients

• 2 T olive oil
• 1 onion, medium, diced large (1 C)
• 2 celery stalks, chopped
• 2 carrots, medium, chopped
• ½ t cumin
• ½ t coriander
• 1 C lentils
• 4 - 5 C vegetable broth, low-sodium
• 1 t garlic powder
• 1 t salt
• 1½ C potato, chopped (1 mediumlargeish), rinsed and drained
• 4 C kale, removed from ribs, roughly chopped
• red wine vinegar (or any fruity vinegar like apple cider)
• olive oil
• black pepper

Instructions

1. 1 Add Oil To A Heavy Bottom: Add oil to a heavy bottom pan over medium heat. Add the onion, celery and carrots. Sauté about 8 - 10 minutes, until soft.
2. 2 Add The Cumin And Coriander, And: Add the cumin and coriander, and then sauté until fragrant, about 30 seconds.
3. 3 Add The Lentils And Garlic: Add the lentils and garlic. Stir until the lentils are evenly coated and the garlic is fragrant, about a minute.
4. 4 Add The Broth And Bring To: Add the broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
5. 5 Add The Salt And Potatoes And: Add the salt and potatoes and cover. Simmer for 15 minutes or until the potatoes are almost done and barely resist a knife.
6. 6 Carefully Fold In The Kale In: Carefully fold in the kale in bunches, cover and simmer for 5 minutes or until the kale is tender to your liking.
7. 7 Season With Salt To Taste: Season with salt to taste.
8. 8 Serve In A Bowl And Top: Serve in a bowl and top with 1 t vinegar, a swirl of olive oil and freshly ground black pepper, all to taste.