Step 1

Cook bacon in a 2-quart saucepan on medium heat until crispy. Transfer bacon to a paper towel lined plate, leaving fat in pan.

Step 2

Add chopped onions, carrots, and kale to the pan. Cook for 3 minutes. Add garlic and Italian seasoning, and cook, stirring occasionally for 30 seconds.

Step 3

Add lentils, tomatoes, broth, and pepper to the pot. Bring to a simmer; lower the heat to medium-low, cover and cook for 18-20 minutes, until lentils are tender. Stir in salt and add in cooked and crumbled bacon.

Step 4

Pour into a bowl and add grated or shredded Parmesan cheese, if desired.