Directions

1. Heat the oil in a large dutch oven or pot over medium-high heat. Add the garlic, onion, carrot, and celery, stirring occasionally, until the vegetables have softened, about 5 minutes. Season with salt and pepper. Pour in diced tomatoes and cook for several minutes.
2. Add the lentils and broth. Season with salt and pepper. Stir together and bring to a boil. Then cover pot and simmer until lentils are softened, about 20-25 minutes.
3. Add sweet potatoes and simmer for an additional 10 minutes, or until tender. Add kale and cook for several minutes until slightly wilted. Add more water if the soup is too thick. Season with salt and pepper.