In a large stock pot, heat 1 TBSP of OLIVE OIL. Sauté the lentils and ONIONS until translucent- about 5-7 minutes over medium high heat. Add in the GARLIC and cook for another minute. Stir constantly so garlic does not stick and burn.

Add another TABLESPOON of OLIVE OIL. Add in the POTATOES and cook stirring often until the potatoes begin to brown around the edges.

Stir in the CARROTS, LEEKS and CELERY. Cook on medium high heat for 5-7 minutes until vegetables are softened.

Pour in the CANNED TOMATOES with their JUICE to DEGLAZE the pot. Fill the tomato can with water and add to the pot. Cook for 1-2 minutes until heated through.

Season with SALT, BLACK PEPPER, RED PEPPER, HERBS DE PROVENCE and THYME.

Pour BROTH or STOCK over entire pot of vegetables. Cover. Reduce heat and simmer on low for 35 minutes.

After 35 minutes, add in PEAS and KALE. Warm though for 5- 10 minutes more. Check for seasonings. Add more salt or pepper if desired.

Serve with crusty french bread for dipping. Sprinkle with Pecorino Romano cheese if desired.