Lentil soup with parmesan and kale

Version 2 (which doesn't require buying a fennel bulb or bell pepper and uses a more convenient measure of lentils)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pick through lentils to ensure there are no stones, then add to a large bowl with roughly double the volume of water. Let soak for a few hours or overnight.

Step 2

In a large pot over medium heat, saute onions for a few minutes, then celery. Add spices and stir briefly.

Step 3

Drain lentils and add to pot. Add broth/water and bring to a boil, then simmer until lentils are cooked.

Step 4

Add canned tomatoes and parmesan rinds and simmer another 20 minutes, until acidity is gone.

Step 5

Stir in chopped kale and lemon juice and zest, then remove from heat. Serve with additional grated parmesan.