lentil soup with kale, mushrooms & parmesan. 

a basic outline:

large onion

handful of button mushrooms

bunch of kale

two celery stalks

cup of green lentils

2 quarts [good] vegetable stock

parmesan 

1. slice onions into half moons. 

quarter mushrooms.

coarsely chop kale. 

thinly slice celery.

2. sautee onions in oil/butter/ghee until translucent.

add mushrooms and celery.

3. add stock.

bring to a boil.

4. add lentils.

simmer until tender.

add a few slices of parmesan.

taste & add generous amount of salt & pepper if needed.

5. serve with grated parmesan & toast/croutons.