Author: Wally Graeber (Hamama Team Happiness Member) Prep: 10 minutesCook: 35 minutes Makes: 4 servings  Lentils are an under-appreciated grain legume known as a pulse. This means they are harvested for their seeds. Give this plant-based and sugar-free recipe a go! Ingredients: - 3 tablespoons extra-virgin olive oil- 1 small yellow onion- 2 medium carrots- 2 ribs celery- 2 cloves garlic- 1 teaspoon ground cumin- 1/2 teaspoon ground coriander- 1/4 teaspoon red pepper flakes- Fine sea salt and freshly ground pepper- 4 cups vegetable stock- 15-ounce can diced tomatoes with their juices- 10-ounce package sprouted green lentils*- 1 bunch Tuscan (Lacinato) kale, tough stems removed, cut into bite-sized pieces- Crusty bread, for serving- Hot Wasabi Mustard HAMAMA microgreens for garnish  Instructions:  Dice 1 yellow onion. Peel and dice 2 carrots and 2 ribs celery. Mince 2 cloves garlic. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery and saute, stirring occasionally, until the vegetables are soft and the onion is translucent about 3 minutes. Stir the garlic and saute, stirring occasionally, until fragrant, about 1 minute. Add the cumin, coriander, and red pepper flakes, if using, and saute, stirring constantly, until fragrant, about 2 minutes. Season to taste with salt and pepper. Add the vegetable stock, the tomatoes and their juices, and the lentils, and bring to a boil, stirring occasionally. Reduce the heat to low and simmer until thickened, 20-25 minutes. Stir in the kale and simmer over low heat until wilted, 1-2 minutes. Taste, and season generously with salt and pepper. Serve in shallow bowls with crusty bread. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When reheating leftovers, you may need to add a little water, because the soup gets thicker the longer it sits.  [Recipe inspiration from Sonja & Alex Overhiser of A Couple Cooks! ]
