Lentil & Kale Soup

I usually cook lentils in the style of Indian dal until they break down and become a thick stew. But these I wanted to retain their shape and texture, so I cooked them just until tender in plenty of liquid. At the very end I stirred in cumin, lemon zest and a chiffonade of lacinato kale. Also known as dinosaur or Tuscan kale, this is my favorite Italian variety of kale, with its dark blue-green leaves. It also makes an excellent salad or green smoothie.