Step 1

In a large Dutch oven or heavy pot, heat olive oil until hot. On medium-high heat, add onions to pot and stir 1 minute. Add garlic, carrots, and celery, stirring frequently 2-3 minutes. Add oregano, basil, and cumin, stirring 1 minute. Add fire roasted tomatoes with all juices, stirring until well combined. Add lentils and broth; bring mixture to a boil. Once it boils, reduce heat to a simmer; cover and simmer 1 hour or until lentils are tender.

Step 2

Stir in the kale leaves, fresh lemon juice, and kosher salt/pepper to taste. Serve with freshly shaved parmesan, if desired.