Lentil Soup

Let's Cook

1. Step 1.

   Heat in a large soup pot over medium-low heat: 1 tablespoon olive oil

2. Step 2.

   Add and cook, stirring, until the vegetables are tender but not browned, 5 to 10 minutes: 1 large carrot, diced; 1 celery rib, diced; 1 large onion, diced; 3 garlic cloves, minced; (4 ounces pancetta or Canadian bacon, diced)

3. Step 3.

   Stir in: 1 cup dried green or brown lentils, rinsed and picked over; One 14 ½-ounce can diced tomatoes; 1 teaspoon dried thyme; 6 cups water; ½ teaspoon salt

4. Step 4.

   Bring to a boil, then reduce the heat, and simmer, covered, until the lentils are tender, 30 to 40 minutes. If desired, add for the last 5 minutes: (1 bunch kale, deribbed and thinly sliced)

5. Step 5.

   Stir in: 1 ½ teaspoons lemon juice, sherry vinegar, or balsamic vinegar; ½ teaspoon black pepper; Salt to taste