Lentil Soup With Kale & Walnuts

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Diamond Nuts


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1 tablespoon olive oil

2 stalks celery, chopped

2 medium carrots, chopped

½ medium onion (about ½ cup), diced

1 clove garlic, minced

3 cans (15-oz. each) reduced-sodium chicken or vegetable broth

1 large potato (8 oz.), peeled, cut in ½-inch cubes

1 cup dry lentils

4 cups coarsely chopped kale

¾ cup Herb Cheese Walnuts or ½ cup Walnut Gremolata

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