Hearty lentil kale soup...perfect for a rainy day!
Sauté 1 onion, 3 stalks celery and 3 garlic cloves. When the veggies start to soften, add 3 slices of bacon, diced.
Add 1 bay leaf, 1 tsp cumin, 1/4 tsp paprika, 2 tsp chili, 1/2 tsp coriander.
Add 28 ounces of canned San Marzano tomatoes (whole), 1 cup lentils, 5 1/2 cups of broth. Bring to a boil then simmer for about 20 minutes until the lentils are done. Add 2 cups of kale and simmer for 10 more minutes.
Serve with some crusty bread.