• 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1/2 medium onion (about 1/2 cup), diced
  • 1 clove garlic, minced
  • 3 cans reduced-sodium chicken or vegetable broth
  • 1 large potato, peeled, cut in 1/2-inch cubes
  • 1 cup dry lentils
  • 4 cups coarsely chopped kale


  1. Heat oil in a medium stock pot. Add celery, carrots, onion and garlic.
  2. Cook over medium heat, stirring often until vegetables are soft, about 5 minutes. Add broth, potato and lentils. Cover and simmer for 30-40 minutes, stirring occasionally until potatoes and lentils are tender. With a spoon or potato masher, press potatoes and lentils to make a slightly thickened soup.
  3. Stir in kale or spinach and cook for 5-10 minutes until tender. Top with walnuts just before serving.