Lentil Soup with Carrots, Turnips, and Kale

• 1 cup organic green lentils
• 28 oz can diced tomatoes
• 3 cup water
• 1 cup diced onions (about 1 medium onion)
• 1 peeled sweet potato, roughly chopped
• 1 or 2 jalapeno peppers, chopped (or 1/4 tsp crushed red chiles)
• 2 cup sliced carrots (about 2 medium carrots)
• 2 cup diced turnips (1/2 pound) or potatoes
• 3 cloves garlic, pressed (or 1/4 tsp garlic powder)
• 1 or 1 1/2 cup finely sliced kale leaves, or collard greens or chard or spinach
• 1/4 cup grated Parmesan cheese or finely chopped parsley (optional)
• salt and pepper to taste

1. Combine lentils, tomatoes, water, onions, sweet potato, peppers, carrots, and turnips in a medium-large saucepan.

2. Bring to boil,  reduce heat to medium-low and simmer for 45 minutes or until vegetables and lentils are soft. Stir occasionally, breaking up tomatoes.

3. Add garlic and kale leaves and continue to simmer until kale is soft. Serve topped with finely grated cheese or chopped parsley, if desired. Season to taste with salt and pepper.