1 tbs olive oil
1 lg yellow onion, chopped
1 rib celery, chopped
1 lg carrot, chopped
2 cloves garlic, minced
1 1/4 cups dried brown lentils, picked over and rinsed
6 cups vegetable stock OR water
1 tbs tamari OR other soy sauce
salt and freshly ground black pepper
4 or 5 large kale leaves, tough stems removed

heat the oil in a large saucepan over medium heat. add the onions, celery, carrot, and garlic, cover, and cook until softened, 8-10 minutes.

transfer the cooked vegetables to a 4-6 qt slow cooker. add the lentils, stock, and tamari; cover, and cook on LOW for 8 hours. season with salt and pepper.

meanwhile, or beforehand, tightly roll the kale leaves up like a cigar and cut them crosswise into thin ribbons. cook the kale in a pot of boiling salted water until tender, about 5 minutes, and add to the soup when ready to serve.

6 servings