Ingredients
- 1 1⁄2 Tbsp olive oil
- 1 large white or yellow onion, chopped
- 4 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 oz white mushrooms, sliced
- Salt
- 1 1⁄2 tsp dried thyme
- 1⁄2 tsp dried rosemary
- 1⁄4 tsp freshly ground black pepper
- 1 1⁄2 cups dried green, brown, or French green lentils
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 small bunch kale, stemmed and chopped
- 2 Tbsp freshly squeezed lemon juice
