Lentil Soup with Crispy Kale

Ingredients

• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small onion, finely chopped (1 ⅓ cups)
• 2 medium carrots, peeled and cut into ½-inch pieces (¾ cup)
• 12 ounces shiitake mushrooms, stemmed, half finely chopped, half cut into ¼-inch slices
• Kosher salt and freshly ground pepper
• 1 ½ teaspoons chili powder
• 1 tablespoon tomato paste
• 1 ½ cups brown lentils (10 ounces)
• 1 teaspoon red-wine vinegar
• 1 bunch lacinato kale, ribs removed, cut into 2-inch pieces

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