makes 6-8 ginormous servings
6 cups water
2 cups green lentils, rinsed
2 teaspoons olive oil
1/2 white onion, chopped
1 teaspoon fine-grain sea salt
1/4 cup chopped garlic scapes
1/2 cup chopped white mushrooms
1 28-ounce can organic fire roasted diced tomatoes
1 cup water
1 cup low-sodium organic vegetable broth
3 cups loosely packed torn kale leaves (I just tore the leaves from the stalks into bite-sized pieces)
1. Bring a medium-size pot of water to a boil. Add in the lentils and cook until softened, about 20-25 minutes.
2. While the lentils are cooking, heat a large stockpot over medium-high heat. Add the olive oil to the bottom of the pot and saute the onions with the salt until softened. Add in the chopped garlic scapes and mushrooms and saute for several more minutes.
3. Stir in the fire-roasted tomatoes, water, and veggie broth. Decrease the heat and allow the mixture to simmer.
4. Add in the cooked lentils and simmer for a few more minutes.
5. Stir in the kale and cook for one to two minutes more.
6. Spoon each serving into a bowl. Top with a drizzle of olive oil or small dollop of Greek yogurt or sour cream.