INGREDIENTS
1 tbsp
olive oil
1
large onion, diced
2
garlic cloves, minced
2
leeks, chopped (use only the white and light green part of the leek)
2
large carrots, chopped
3
celery stalks, diced
2
bay leaves
1 tbsp
fresh thyme
2 tsp
kosher salt
8 cups
vegetable stock
1 32 ounce can
chopped tomatoes
16 oz
dried lentils
2 cups
kale or swiss chard, chopped