My Favorite Lentil Soup

• 2 cups Green Or Brown Lentils, Rinsed And Checked For Rocks
• 10 cups Beef Broth, Divided
• 8 ounces, weight Baby Carrots, Sliced Into 1/2 Inch Rounds
• 1/2 bunches Celery, Medium Diced
• 2 whole Dried Bay Leaves
• 1 sprig Thyme, Large
• 1 teaspoon Cumin
• 2 teaspoons Salt
• 1/2 teaspoons Pepper
• 2 whole Canned Tomatoes, Crushed By Hand
• 1 bunch Tuscan Kale, Ribs Removed And Chopped Into 1-inch Pieces
• 1/4 cups Worcestershire Sauce
• 1/4 cups Red Wine Vinegar
• 1 teaspoon Garlic, Minced
• 1 whole Lemon, Juice Only
• 1-1/2 Tablespoon Oil, Divided

1. Saute carrots and celery in a medium stockpot in 1 tablespoon oil for 6-10 minutes.
2. Add lentils, 8 cups broth, herbs, seasonings, and tomatoes.
3. Bring to a boil and simmer for 30-40 minutes till lentils are soft but not mushy.
4. Saute the kale with garlic and the remaining 1/2 tablespoon oil.
5. Add the remaining 2 cups broth, Worcestershire sauce, red wine vinegar, and lemon juice.
6. Add sauteed kale and cook for 5 more minutes.
7. Add parmesan, yogurt, goat cheese, croutons, etc. as you wish to serve.

green or, beef broth, carrots, celery, bay leaves, thyme, cumin, salt, pepper, tomatoes, ubc, ubc, garlic, lemon, oil

Taken from tastykitchen.com/recipes/soups/my-favorite-lentil-soup/ (may not work)