<ul>
<li>1 tablespoon olive oil</li>
<li data-sourcepos="8:1-8:25">1 medium onion, chopped</li>
<li data-sourcepos="9:1-9:20">2 carrots, chopped</li>
<li data-sourcepos="10:1-10:26">2 celery stalks, chopped</li>
<li data-sourcepos="11:1-11:25">2 cloves garlic, minced</li>
<li data-sourcepos="12:1-12:25">1 teaspoon ground cumin</li>
<li data-sourcepos="13:1-13:24">1 teaspoon dried thyme</li>
<li data-sourcepos="14:1-14:29">1 cup green lentils, rinsed</li>
<li data-sourcepos="15:1-15:2">4 cups vegetable broth</li>
<li data-sourcepos="16:1-16:46">1 (14.5-ounce) can diced tomatoes, undrained</li>
<li data-sourcepos="17:1-17:32">4 cups chopped kale or spinach</li>
<li data-sourcepos="18:1-18:2">1 tablespoon lemon juice</li>
<li data-sourcepos="19:1-19:48">Salt and freshly ground black pepper, to taste</li>
<li data-sourcepos="20:1-21:0">(Optional) Chopped fresh parsley, for garnish</li>
</ul>
<p>&nbsp;</p>
<p>&nbsp;</p>