Step 1

Add the lentils to a large pot or Dutch oven and add the broth and water.

Step 2

Bring to a boil, cover and simmer until tender, 30 minutes.

Step 3

Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.

Step 4

In a medium skillet melt the butter and add the garlic, cook for less than 1 minute, (don’t burn) then add the cilantro, mix it until it softens and remove from heat immediately (the cilantro should stay almost raw green) set aside.

Step 5

Once the lentils are soft add all the vegetables celery, carrots, sweet potato, kale stems and ginger and cook until soft, 15 minutes.

Step 6

Once they become soft add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.

Step 7

Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.