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One Pot Lentil Vegetable Soup with Parmesan
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 cups fresh or frozen chopped onion, carrot and celery mix
  • 4 cloves garlic, chopped
  • 4 cups low-sodium vegetable or chicken broth
  • 1 ½ cups green or brown lentils
  • 1 (15-ounce) can unsalted diced tomatoes, undrained
  • 2 teaspoons finely chopped fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon crushed red pepper
  • ½ cup grated Parmesan cheese
  • Parmesan rind (optional)
  • 3 cups packed roughly chopped lacinato kale
  • 1 ½ tablespoons red-wine vinegar
  • Chopped fresh flat-leaf parsley for garnish
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