Lentil and Kale Soup

I've been promising some friends that I would post this recipe for Lentil and Kale Soup since we're all trying to eat healthier, and we all can use a new recipe from time to time, right?

Lentil and Kale Soup

• 1 tablespoon olive oil
  
• 1 medium onion, finely chopped (1 cup)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup lentils, picked over and rinsed
• 5 cups organic chicken broth
  
• 1 can (14.5 ounces) diced tomatoes in juice
• 2 bunches (about 1 1/2 pounds total) Kale, stalks removed, leaves torn into 2-inch pieces
  
• Coarse salt and ground pepper
• Juice of 1/2 lemon
• Bread, for serving (I love LaBrea Bakery's Multigrain Bread)
  

1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
2. Add lentils, chicken broth, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add kale; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
3. Stir in lemon juice; ladle soup into bowls. Serve with bread, if desired.

I love this soup, and it is the best on a cold winter day, not only because it's warm comfort food, but also because the brightness of the lemon juice feels like a little bit of sunshine in a bowl. Mirjam thought it would be great with chicken sausage thrown in, and I couldn't agree more. It's healthier if you ditch the bread, but come on, you gotta have the bread, and the soup is virtuous enough (3 points per cup), you don't have to.