2 cups chopped Tuscan kale, chopped and stems removed
Juice of ½ lemon
¼ cup chopped fresh Italian parsley
Directions
Preheat oven to 400 F.
Spread tomatoes on one side of a baking sheet and add onion, carrots, celery, and garlic on the other half.
Spritz vegetables with avocado oil cooking spray, season with black pepper and ½ teaspoon salt, and toss to combine. Roast for 30 minutes.
Meanwhile, add broth, rosemary, thyme, oregano, and lentils to a large pot. Bring to a boil, then simmer for 20-30 minutes or until lentils are tender.
Transfer roasted tomatoes to a blender and blend until smooth.
When the lentils are done, remove the thyme sprigs and add the blended tomatoes and roasted onion, carrot, and celery to the pot.
Squeeze the roasted garlic into the pot.
Add the remaining ½ teaspoon salt, basil, red chile flakes, and chopped kale. Simmer for 10 minutes