Lentil Soup with Kale

1. Step 1Heat oil in medium Dutch oven on medium. Add onion, carrots, celery, and 1/2 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until vegetables are tender,  6 to 8 minutes. Add garlic and cook uncovered, stirring often, until fragrant, 1 to 2 minutes. Add marinara sauce and cook until thickened, 1 to 2 minutes.
2. Step 2Add lentils and stir to coat. Add Parmesan rind, bay leaves, and 5 cups water, then whisk in bouillon base until incorporated and bring to a simmer. Cover and gently simmer, stirring occasionally, until lentils are tender, 45 to 55 minutes.
3. Step 3Add kale and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat and discard Parmesan rind and bay leaves. Serve with grated Parmesan and toasted ciabatta spread with pesto if desired.

Multicooker Directions:

1. Step 1Press Sauté on multicooker and heat oil. Add onion, carrots, celery, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 4 to 7 minutes. Add garlic and cook, stirring often, until fragrant, 1 minute. Add marinara sauce and cook until thickened, 1 to 2 minutes. Add lentils and stir to coat. Add Parmesan rind, bay leaves, and 5 cups water; whisk in bouillon base until incorporated. Cover, lock lid, and cook on high pressure 15 minutes. Use natural-release method for 10 minutes, then release any remaining pressure. Stir in kale, then cover and let sit until wilted, 3 minutes. Discard Parmesan rind and bay leaves. Serve with grated Parmesan and toasted ciabatta spread with pesto if desired.