Step 1

Heat oil in a large pot over medium-high heat.

Step 2

Add onion, carrot, and celery along with a couple pinches of salt and pepper. Cook, stirring frequently for 8 minutes.

Step 3

Add garlic, oregano, thyme, and sage along with a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute.

Step 4

Create a well in the pot. Reduce heat to medium and add tomato paste directly to the surface of the pot and cook, stirring frequently, until the tomato paste turns brick red. Add a splash of veggie stock and deglaze the pan, scraping all the yummy bits off the bottom of the pan.

Step 5

Add sun-dried tomato, white beans, veggie stock, and coconut milk to the pot along with a couple pinches of salt and pepper. Bring to a simmer over medium-high heat.

Step 6

Once simmering, add lentils. Reduce heat to low and simmer for 10 minutes. Stir in kale until wilted.

Step 7

Then add apple cider vinegar then season to taste with salt and pepper.

Step 8

Garnish with fresh chopped parsley, vegan Parmesan, and croutons!