• 1 large onion , chopped (about 1 ½ cups)
• 2 medium carrots, chopped ½" slices
• 3 cups rinsed and chopped kale
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1 can (14 ½ ounces) diced tomatoes, drained
• 1 bay leaf
• 1 teaspoon minced fresh thyme leaves
• 1 cup lentils (7 ounces), rinsed and picked over
• 1 teaspoon table salt
• Ground black pepper
• ½ cup dry white wine
• 4 1/2 cups low-sodium chicken broth
• 1 ½ cups water

INSTRUCTIONS

1. Add olive oil to soup pot over medium high heat. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.
3. Uncover, increase heat to high, add wine, and bring to simmer. 
4. Add chicken broth, water, tomatoes, bay leaf; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
5. Puree 3 cups soup in blender until smooth, then return to pot.
6. Add kale and simmer in soup for about 5 minutes until tender.

You can serve the soup with a spoon of yogurt to make it creamy. Stir the yogurt into your bowl of soup.