TNR Tuesday

Lemony Lentil Soup with Greens

1 tsp oil
1 small onion, chopped
1 carrot, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
6 cups of chicken broth, plus more as needeed
8 ounces of lentils
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp salt
one bunch of kale, chopped
1 1/2 Tbsp fresh lemon juice
zest of one lemon

Heat oil is 3-quart pot over medium-high heat. Cook onion, stirring, 3 to 5 minutes, or until softened and translucent. Add the carrot, celery, and garlic. Cook, covered, stirring occasionally for 5 minutes or until the carrots are softened. Add 6 cups broth, the lentils, basil, thyme, and salt. Bring to boiling. Reduce heat to low; add kale. Cook 30 to 35 minutes, or until lentils are tender, adding additional broth if necessary. Stir in lemon juice and zest before serving.

--> I found this recipe to be yummy! Jeff thought it was good, but he's not a soup guy and it had no meat...Lillian slurped up a ton of broth and got a few bits of kale and lentils and thought they were yummy. So overall it was a successful recipe. I am always looking for ways to use kale, it holds up well in soup for sure, and lentils are one of my favs (in case you didn't pick up on that already). This was good El Nino Winter Storm 2010 weather, warm, filling, and comforting. Each serving boost 313 calories and 19 grams of fiber. A keeper for sure! Happy Cooking! xo -ag