3cupskale stripped from the stems and finely chopped
In a large pot, heat the oil over medium. Add the onion and bacon and sauté for a couple of minutes. Stir in the potatoes and carrots and cook for another ten minutes, stirring occasionally, to brown slightly.
Add the garlic and rosemary, cook for an additional minute, then add the spices and stir another moment. Pour the apple cider vinegar into the pot and stir, then the stock.
Increase the heat to high and bring the stew to a rolling boil. Add the lentils and reduce the heat to medium-low, then simmer for 25-30 minutes, or until the carrots and potatoes are tender. In the last five minutes add the kale.
Take the pot off the heat and stir in the honey, mustard, thyme.
Serve hot and refigerate left overs for up to 3 days.
You can always used canned lentils. If you don't have time to soak dried lentils for 24 hours just allow more time for cooking.