Lentil Soup with Tomato and Tuscan Kale

Ingredients

• 1 head garlic
• 1 pound brown lentils
• 1/2 yellow onion
• 1 carrot, peeled and halved lengthwise
• 1 celery stalk, cut into large pieces
• 1 bay leaf
• Fine sea salt
• 1 medium red onion, coarsely chopped (about 2 cups)
• 2 small carrots, coarsely chopped (about 1 cup)
• 2 celery stalks, coarsely chopped (about 1 cup)
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 1/2 cup extra-virgin olive oil, plus more for serving
• 1 tablespoon tomato paste
• One 14.5-ounce can whole peeled tomatoes with their juices
• Fine sea salt and freshly ground black pepper
• 1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
• 1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
• Freshly grated Parmigiano-Reggiano cheese, for serving

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