Lentil Vegetable Soup With Kale

Ingredients

• 1 tablespoon olive or vegetable oil
• 2 cloves garlic, peeled and minced
• 1 yellow onion, peeled and chopped
• 1 carrot, scrubbed and diced into 1/4-inch pieces
• 1 celery stalk, diced into 1/4-inch pieces
• 1 sweet potato, scrubbed and diced into 1/4-inch pieces
• 2 cups zucchini, diced into 1/4-inch pieces or 1 cup frozen zucchini
• 1/2 cup canned low-sodium diced tomatoes (including liquid) or fresh tomatoes
• 8 cups lentils (brown or red)
• 4 cups water
• 1 cube low-sodium chicken bouillon
• Kale, washed and chopped into 1/4-1/2-inch pieces

Method

1. 1 Heat oil in a soup pot over medium-high heat. Add onion and garlic; cook about 7 minutes until golden.
2. 2 Add carrots, celery, sweet potato, and zucchini; cook about 10 minutes until slightly tender.
3. 3 Add tomatoes, lentils, water, and bouillon cube. Bring to a boil over high heat.
4. 4 Reduce heat to low, cover, and simmer for 40 minutes.
5. 5 Stir in kale and cook for an additional 20 minutes. Serve immediately or refrigerate for up to 3 days.