Lentil Kale and Chard Soup Vegetarian or Vegan
Ingredients
- 1 pound green lentils, washed and sorted
- 1/4 cup olive oil
- 3 large sweet onions, chopped
- 2 leeks (white parts), chopped
- 6 cloves garlic, minced
- 1 teaspoon coarse salt (or more, to taste, when done)
- 2 teaspoons pepper
- 1/2 teaspoon crushed red pepper
- 4 sprigs thyme
- 2 bay leaves
- 8 ounces mushrooms, sliced or chopped
- 8 stalks celery, chopped (leaves chopped as well)
- 4 carrots, chopped
- 3 quarts vegetable broth
- 1 32-oz. can crushed tomatoes
- 1 4-oz. can tomato paste
- 2 tablespoons red wine or sherry vinegar
- 1 10-oz. pkg. frozen kale
- 1 10-oz. pkg. frozen rainbow chard
- grated Parmesan, to top soup (optional)
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