Step 1

Heat olive oil in a soup pot over medium heat.

Step 2

Add onions and shallots and cook until translucent. Stir frequently to prevent burning (about 5-7 minutes).

Step 3

Add leeks and garlic and saute until fragrant (about 2 minutes).

Step 4

Add rosemary, thyme, salt, and pepper. Stir.

Step 5

Add vegetable broth, lentils, and mushrooms - turn heat to medium-high and bring to a boil.

Step 6

Reduce heat, cover, and let simmer until lentils are cooked (about 20 minutes).

Step 7

Add milk and stir. Remove half of the soup and add to blender. Blend until smooth.

Step 8

Add blended soup back into pot and stir. Top with kale and cook until wilted (1-2 minutes). Taste and adjust seasonings.

Step 9

Top with fresh parsley and cracked pepper.