• In a large skillet with a tight-fitting lid heat oil over medium heat. Add the next four ingredients (through thyme); cook and stir about 5 minutes or until vegetables are crisp-tender. Stir in the next four ingredients (through bay leaf). Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until lentils are tender. Remove and discard bay leaf.

  • Stir in the kale, salt, and pepper. Cook, uncovered, about 5 minutes more or until kale is slightly wilted and any remaining liquid is absorbed. Remove from heat.

  • Stir in tomatoes, vinegar, and lemon juice. Sprinkle with walnuts and goat cheese. Serve warm with pita chips.

Nutrition Facts

281 calories; 11 g total fat; 6 mg cholesterol; 434 mg sodium. 36 g carbohydrates; 12 g protein;