Lentil Soup Recipe

Bahan-bahan (6 porsi)

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion (cut into 1/4-inch dice)
• 6 g arlic cloves (minced (about 2 tablespoons))
• 4 sprigs fresh thyme (tied together with kitchen twine (or 1/2 teaspoon dried))
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 4 medium carrots (scrubbed and cut into 1/2-inch dice (peeling is optional))
• 1 (15-ounce) can fire roasted diced tomatoes in their juices
• 1 (15-ounce) can crushed tomatoes
• 1 cup brown or green lentils (rinsed with any shriveled lentils discarded)
• 4 cups low sodium vegetable broth
• 2 bay leaves
• 1 1/2 cups stemmed and chopped kale
• 2 teaspoons sherry vinegar or red wine vinegar
• 1 teaspoon honey (or granulated sugar)
• 1/8 teaspoon red pepper flakes (optional)
• 1/4 cup finely grated fresh Parmesan (plus additional for serving (omit or swap nutritional yeast to make vegan))