Lentil soup with kale and lemon

Wash the lentils in water, checking for anything that is not a lentil, and set them aside to drain.

Chop the celery, carrots and onion into large pieces.

Heat four tablespoons of olive oil in the pot over medium heat.

Smash the garlic to release the oils and the skin, then mince it.

Add the celery, onions and carrots and stir occasionally over medium for four to five minutes, until the onions are translucent and softening.

Add the garlic with the thyme, coriander and cumin and cook about two minutes, stirring constantly so the garlic does not burn.

Add 28 ounces of diced tomatoes and scrape the caramelized brown bits off the bottom of the pot.

Add six cups of veggie stock, the washed lentils, half a teaspoon of black pepper and a bay leaf.

Stir, raise the heat to medium and bring to a boil, then cover.

Reduce to low, partially cover and simmer, stirring occasionally, adding more stock as it thickens.

Season with salt to taste.

Add the zest and juice of one lemon.

Stir in two cups of torn kale and simmer until it is wilted and soft.

For a thicker soup, take out two cups and mash or blend them, or use an immersion blender a little.

Spoon into a bowl and garnish with fresh herbs, or finish with a drizzle of olive oil and a drizzle of vinegar.