Mushroom and green lentil soup with kale

2 tablespoons olive oil

one teaspoon dried thyme

one tablespoon minced garlic

salt and pepper to taste

one yellow onion, diced

2 carrots, diced

1 cup celery, diced

2 cups chopped kale

1 1/2 cups dried green lentils

2 pounds mixed mushrooms, chopped (white, baby bella, shiitake...)

40 oz Pacific brand vegetable broth

1-2 cups water

1 tablespoon white miso

Heat oil, thyme, salt, pepper and onion in a large pot over high heat until onion is translucent. Add carrots, celery, garlic and lentils.  Stir often until lentils are lightly toasted.  Add broth, water, mushrooms, and kale. Simmer until lentils are tender and broth is savory and thickening.  Add miso, stir and serve warm.  Will keep nicely in fridge for a few days, or in jars to take for lunches.