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This easy, cozy lentil soup is a staple in my winter weeknight rotation

Ingredients

• 2 tablespoons extravirgin olive oil
• 1 medium yellow onion, chopped
• 4 medium carrots, chopped 2 cups
• 2 celery stalks, chopped
• 6 small or 3 large kale leaves, stems finely diced, leaves chopped 8 cups
• Heaping teaspoon ground cumin
• 1 teaspoons sea salt
• Freshly ground black pepper
• 4 garlic cloves, grated
• 1 14ounce can fireroasted diced tomatoes
• cup dry green lentils, rinsed
• 2 tablespoons white wine vinegar
• 12 fresh thyme sprigs, bundled
• 6 cups vegetable broth
• cup chopped fresh parsley, for garnish
• Red pepper flakes
• Grated Parmesan cheese, for serving, optional

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