Step 1

Heat the oil in a large pot or Dutch oven over medium heat.

Step 2

Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.

Step 3

Toss in the garlic and for another minute or two.

Step 4

Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.

Step 5

Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.