Libanesisk Linsoppa

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1. 1
   Add the lentils to a large pot or Dutch oven and add the broth and water.
2. 2
   Bring to a boil, cover and simmer until tender, 30 minutes.
3. 3
   Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.
4. 4
   In a medium skillet melt the butter and add the garlic, cook for less than 1 minute, (don’t burn) then add the cilantro, mix it until it softens and remove from heat immediately (the cilantro should stay almost raw green) set aside.
5. 5
   Once the lentils are soft add all the vegetables celery, carrots, sweet potato, kale stems and ginger and cook until soft, 15 minutes.
6. 6
   Once they become soft add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.
7. 7
   Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.