Chicken with Kale Soup

1 onion, chopped
2 stalks celery, chopped
2 carrots, peeled and grated
3 small red potatoes, diced
1/2 c lentils
3 c water
1/4 c steel cut oats (optional)
1 small can corn
1-14.5 oz can diced tomatoes
2 large cloves garlic, minced
1/2 t pepper
1 t ground sage
1/2 thyme
1/2 t ground rosemary
salt to taste
1 lb boneless, skinless chicken
1/2 red wine
1/2 lb kale, torn in small pieces
1/4 c raisins
2 T cider vinegar
olive oil

Heat 2 T olive oil in a large skillet over medium high heat. Add the onions and celery and cook until the onions are translucent. In a soup pot, heat the stock. Add the onions and celery, carrots, and potatoes, and bring to a boil, then turn to simmer.

In a separate sauce pan, bring the lentils and water to a boil, then turn to low and cook for 30 minutes. Add the lentils and liquid to the vegetables. Add the oats, corn, tomatoes, and garlic. Bring to a boil, then turn down to simmer. Add the seasonings and adjust to taste.

In the skillet, heat another tablespoon or so of olive oil over medium high heat. Salt and pepper the chicken, and fry until brown on both sides. Add 1/2 c red wine, cover and simmer over medium-low for 10 minutes. Shred the chicken, and add to the soup.

Deglaze the skillet, and add the pan liquid to the soup. Add the kale, raisins, and vinegar. Simmer for a few minutes until the kale is tender.