2-3 Tbsp. Olive Oil
1 Medium Onion, diced
4 Carrots, chopped
3 Celery Stalks, chopped
4-5 Garlic, minced
1 Tsp. Oregano, dried
1 Tsp. Basil, dried
2 Tbsp. Tomato Paste
1-750 ML Unit Bones and Marrow Broth
3 cups water (or a second 1-750 ML unit of Bones & Marrow Broth)
28 ounces Diced Tomatoes
1 cup Red Lentils
2-3 Kale leaves, stemmed and sliced (quite small)
1 Lemon, juiced
Salt & Pepper, to taste
In a large pot heat your Oil, add Onion, Carrots and Celery. Cook, mixing occasionally until onion is translucent
Add the Minced Garlic, Oregano and Basil. Once everything is mixed and the garlic is fragrant add the Tomato paste and stir together.
Once combined add the Bones & Marrow Broth, Water, Diced Tomatoes and Lentils. Bring to a boil, then cover and simmer until Lentils are tender (around 20 minutes)
Once Lentils are tender scoop 1/3 to 1/2 the mixture into a blender and blend on high until nice and creamy.
Stir the blended mixture back into the pot and add the Kale, Lemon Juice, and add Salt and Pepper to taste,
Once Kale has softened (2-3 minutes) taste the soup and add any additional lemon juice, salt, or pepper before serving.