Smoky Lentil Soup

• 2/3 cup dried brown lentils (pardina or du puy)
• 2 tablespoons olive oil
• 1 small onion (4.5 to 5 ounces)
• 2 cloves garlic, minced
• 5 cups vegetable broth
• 12 ounces potatoes, diced, skins on
• 6 ounces carrots, peeled and diced
• 1 bunch kale/ collards / kohlrabi greens, de-stemmed and chopped
• 12-15 drops liquid smoke
• salt and pepper to taste
• grated Romano cheese

1. Cook the lentils (about 20 min) and set aside. The key is to use brown or green lentils, which will hold their shape.
2. In a heavy-bottomed pot, warm oil over medium-high heat. Add onion and garlic and stir until translucent (about 5 minutes)
3. Add vegetable broth, carrots and potatoes. Bring to a boil and then simmer until vegetables are tender (about 15-20 minutes)
4. Add lentils and let simmer another two minutes.
5. Add greens and cook until wilted, about 3 minutes for hardy greens like kale, collards or kohlrabi greens. The key is to not overcook them so they become an unappetizing shade of fatigue green. You want them tender but not slimy or gross.
6. Stir in liquid smoke.
7. Add salt and pepper to taste.
8. Ladle into warm bowls and sprinkle with Romano.

brown lentils, olive oil, onion, garlic, vegetable broth, potatoes, carrots, kohlrabi greens, liquid smoke, salt, romano cheese

Taken from food52.com/recipes/33675-smoky-lentil-soup (may not work)