Lentil soup with parmesan, fennel and kale

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot over medium heat, saute onions, then pepper, then fennel, then tomato paste. Add spices and stir briefly.

Step 2

Add lentils and water and bring to a boil, then simmer until lentils are mostly cooked. Add canned tomatoes and simmer another 20 minutes, until acidity is gone.

Step 3

Stir in chopped kale and remove from heat. Serve with additional grated parmesan.