Lentil Apricot Soup With Roasted Kale Recipe

Preheat your oven to 350 degrees. Meanwhile, fill a pot with approximately 3 to 4 cups of water and bring it to a boil. While the water heats, chop the onion and garlic, then add them to the boiling water along with the 10 bay leaves. Cover the pot.

For the kale, pull 2 to 3 stalks from the bunch and arrange them on a piece of aluminum foil or a baking sheet.

Rinse the lentils under cold water, then add them to the pot with the onion, garlic, and bay leaves. Stir in the baby carrots, celery, a pinch of cumin, sea salt, and pepper. Let the soup simmer for 20 minutes.

While the soup cooks, finely chop the half small bag of apricots into small squares. Add them to the soup during the last few minutes of cooking, or stir them in right before serving.