Carrot, Fennel And Lentil Soup

• 1 shallot, diced
• 1/2 fennel bulb, chopped
• 3 carrots, chopped
• 1 cup kale leaf, stemmed and chopped
• 1 large tomatoes, chopped
• 5 cups vegetable broth
• 1/2 dry white wine
• 1 1/2 cups dry lentils
• 1 cup brown rice
• 3 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 2 tablespoons white wine vinegar
• 2 teaspoons herbes de provence

1. Heat oil in stockpot over medium-high heat.
2. Saute shallots, fennel, and carrots until shallots are translucent.
3. Add white wine and cook over medium heat until mostly absorbed.
4. Add tomato, kale, broth, lentils, rice and herbs. Bring to boil.
5. Reduce heat and cover, simmering about 55 minutes until lentils and rice are cooked.
6. Stir in vinegar, season to taste. Enjoy!

shallot, fennel bulb, carrots, kale leaf, tomatoes, vegetable broth, white wine, lentils, brown rice, olive oil, salt, pepper, white wine vinegar

Taken from www.food.com/recipe/carrot-fennel-and-lentil-soup-523085 (may not work)