Directions:

• In a large soup pot or

  dutch oven over medium heat, add 2 Tablespoons olive oil or veggie broth and sauté onions, carrots, celery and parsnips for about 10 minutes to soften. Stir occasionally to prevent sticking to bottom of pot. Stir in garlic and spices and cook, while stirring until garlic is fragrant, 1-2 minutes.
• Stir in lentils to coat with spices.
• Add stock and tomatoes. If everything is not covered in liquid, add some water ½ cup at a time so that all veggies and lentils are submerged. Add a large sprig of fresh thyme. Bring to a boil and then turn the heat down so soup is at a simmer and partially cover. Cook for 30 minutes.
• Discard the stem from the thyme. The leaves should have come off into the soup.
• Use an immersion blender to puree about ⅓ of the stoup for a thick and creamy base.
• Mix in kale and allow to cook for 5 minutes to wilt.
• Stir in the balsamic vinegar. Taste for seasoning, adding more vinegar, crushed pepper or salt as desired.
• Garnish with fresh, chopped, parsley.