2 Tbsp olive oil
1 1/2 cups diced carrots (3 medium)
1 1/2 cups diced yellow onions (1 medium)
1 1/2 Tbsp minced garlic (4 cloves)
4 (14.5 oz) cans vegetable broth
2 (14.5 oz) cans diced tomatoes
1 1/4 cups dried brown lentils, rinsed and picked over
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach
1 Tbsp fresh lemon juice
Parmesan cheese, for serving (optional)