Heat oil in large, heavy pot over high heat. Add
onion, carrots, celery root, and rutabaga;
sprinkle with salt and pepper. Sauté until
vegetables soften and begin to brown, 10 to 11
minutes.
Add lentils and herbes de Provence; stir to coat.
Add broth and kale. Bring to a boil, stirring in
kale.
Reduce heat to medium-low, cover with lid slightly
ajar, and simmer until lentils are tender,
stirring occasionally, about 20 minutes. Add more
broth to thin, if desired.
Season to taste with salt and pepper. Divide among
bowls.
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