Step 1

Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, celery and carrots and sauté until softened, about ten minutes.

Step 2

Add lentils, broth, water, salt, garlic, cumin and coriander. Stir together and bring to a boil. Once soup has reached a boil, reduce heat to low and simmer, covered for 20 minutes.

Step 3

Add chopped potatoes and simmer, covered for 15 more minutes or until potatoes are fork tender.

Step 4

Add kale and simmer, covered for 5 more minutes, or until kale is wilted.

Step 5

Remove from heat and stir in red wine vinegar. Season to taste with salt and pepper.