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Tomato Lentil Stew With Crispy Potato Recipe

Ingredients

• 1 yellow onion, halved and thinly sliced 
• 2 celery stalks, trimmed and thinly sliced 
• 1 medium carrot, scrubbed, trimmed, halved lengthwise and thinly sliced 
• 1 (28-ounce) can crushed tomatoes 
• 2 cups vegetable stock
• 1 ½ cups green lentils
• 3 garlic cloves, roughly chopped 
• 1 teaspoon sugar
• ½ teaspoon crushed red pepper
• 2 small russet potatoes (about 12 ounces), scrubbed 
• 5 ½ (lightly packed) cups chopped kale leaves (4 ounces, from about 1 small bunch)
• ½ cup chopped dill, plus more for serving 

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