Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped yellow onion
• 1 leek, washed and chopped
• 2 tablespoons finely chopped garlic
• 1 1/2 pound mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
• 1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
• 5 cups water
• 1  28 or 32 oz diced tomatoes, with their juice (no salt)
• 1 cup dry red wine
• pinch red pepper flakes
• 1 bunch of kale, thinly sliced
• 1 Tbl balsamic vinegar
• 1 Tbl maple syrup
• 1 tablespoon chopped thyme
• 6 teaspoons grated Parmesan cheese, for garnish

In a large soup pot over medium heat, saute onions, leek, garlic and carrots in olive oil.

When onions are translucent, add mushrooms and saute 5 minutes more.

Add lentils, liquids and seasoning, cover and and bring to a boil.  Reduce to a simmer for 30  minutes until lentils are tender.

Add kale and adjust seasonings.  Cook 2 minutes more.

Serve with sprinkle of parmesan cheese.