1 ½ cups French lentils

2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

½ yellow onion, sliced

1 clove garlic, minced

2 small zucchinis, sliced

4 carrots, sliced into small rings

1 can diced tomatoes

4 cups vegetable broth

1 cup kale, torn into small pieces

1 Tablespoon parsley, chopped

Salt and pepper to taste

Optional: shredded parmesan cheese for topping


  1. In a medium pot, bring water to boil and cook French lentils according to package directions, about 20 minutes.
  2. Meanwhile, in a large soup pot, add olive oil, onions, and garlic. Sauté for 5 minutes and add zucchini and carrots. Sauté for an additional 5 minutes to soften veggies and mix flavors, then add diced tomatoes.
  3. Add vegetable broth, bring to a simmer and add cooked French lentils and kale, let simmer for 3 more minutes. Add extra water if a more brothy soup is desired
  4. Serve with parsley, salt, pepper and parmesan cheese (optional).