Tuscan Lentil Stew

Directions

1. In a medium stock pot, heat oil over medium to high heat and sauté garlic, onions, carrots, and celery. Cook for 5 minutes, until onions are translucent and celery is beginning to soften.
2. Add basil, oregano, parsley, red pepper flakes, and tomatoes. Stir until aromatic and tomatoes are beginning to break down.
3. Add lentils and broth. Cover and simmer over medium heat for 17 minutes, until lentils are al dente.
4. Stir in kale and chard and cook for an additional 8-10 minutes to wilt the greens.
5. Serve immediately while hot, with a thick slice of sour dough bread.