lentil and vegetable stew with kale

Leo and I made this for the first time last night.

The herbes de Provence made for a delicate, slightly sweet soup that knocked our socks off. I was concerned that the kale would make the soup bitter, but removing the stalks also removes the bitterness. We topped this with fresh grated parmesan cheese and oyster crackers.

Ingredients
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
* 1 medium celery root (celeriac), peeled, chopped (3 cups)
* 1 medium rutabaga, peeled, chopped (2 cups)
* 1 pound brown lentils, rinsed
* 1 tablespoon herbes de Provence
* 10 cups chicken stock
* 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

Preparation
Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. Serves 8.

PREP: 35 minutes
TOTAL: 55 minutes

Nutritional Information
One serving contains:
Calories (kcal) 280.5
%Calories from Fat 14.5
Fat (g) 4.5
Saturated Fat (g) 0.6
Cholesterol (mg) 0
Carbohydrates (g) 46.3
Dietary Fiber (g) 15.8
Total Sugars (g) 9.5
Net Carbs (g) 30.5
Protein (g) 16.8
Sodium (mg) 1005.5

Recipe adapted from the Bon Appétit Test Kitchen, March 2011.