If you aren't a fan of cauliflower you're crazy! Ha.. just kidding, but you can feel free to omit it from the recipe replacing with another veggie of choice (zucchini, etc.). Make sure to use fresh kale (vs. frozen) for this recipe so that you don't end up with a slimy mess; fresh hearty kale leaves stand up well in soups.
Alright, off to the kitchen you go!
1 medium yellow onion, diced
3-4 large carrots, peeled and chopped
1/2 head cauliflower, chopped into florets
1 bunch kale, stems removed and slice thin
1.5 quarts low sodium vegetable stock
3 cups water
2-3 cups red (or orange) lentils
1) Add 1-2 Tbs olive oil or Grapeseed oil to large pan. Saute onions and carrots for 5 minutes or until onions begin to soften.
2) Add in cauliflower and cook an additional 3 minutes.
3) Pour in vegetable stock, water and lentils. Bring to a boil then cover and let simmer for 30 minutes.
4) Toss the kale in and stir to mix. Let simmer an additional 15 minutes. Add more water or broth to thin as necessary. Season with salt and pepper to taste and enjoy!