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1
For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves.
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2
Add the lentils to a large pot and cover them by 2 inches with water.
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3
Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt.
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4
Bring the lentils to a boil over high heat, reduce the heat to a simmer and cook until the lentils are creamy and tender, about 40 minutes.
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5
Remove and discard the onion, carrots, celery, bay leaf and garlic.
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6
Using an immersion blender, puree about one-third of the lentils and return them to the pot.
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7
(Or scoop one-third of the lentils into a standard blender and puree, then add back to the pot.)
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8
For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary and thyme and pulse until the vegetables are minced.
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9
Add the mixture to a separate large soup pot along with the olive oil.
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10
Turn the heat to high and fry the vegetables, stirring occasionally, until they soften and color slightly, 10 to 12 minutes.
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11
Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to the soffrito and stir.
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12
Reduce the heat to medium-high and cook for 10 minutes.
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13
Add the kale and another pinch of salt, stirring to coat the leaves.
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14
Reduce the heat to medium and cook for 10 minutes, until the kale is soft.
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15
Add the lentils into the pot of vegetables and stir.
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16
Add about 2 cups water, a little at a time, to thin the soup (it can be more or less water, depending on the level of thickness you prefer).
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17
Increase the heat to high and bring to a boil.
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18
Reduce the heat and simmer for about 30 minutes to allow the flavors to come together.
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19
Taste and add salt, if needed.
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20
Serve with black pepper, Parmesan and a drizzle of olive oil.
