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| INGREDIENTS |
- 2 tbsp. olive oil
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1½ cups diced carrots
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1½ cups diced onion
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1½ tbsp. minced garlic
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2 (32 oz.) cartons chicken broth (or vegetable broth)
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1 (14.5 oz.) can diced tomatoes
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1 cup dried (brown or green) lentils, rinsed
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Salt
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Ground black pepper
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2 or 3 cups packed chopped kale or spinach
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1 tbsp. lemon juice
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Optional:
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1tbsp. Italian seasoning
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| INSTRUCTIONS |
| Heat olive oil in a large pot over medium-high heat. Add carrots and onions. Sauté 2 minutes then add garlic. Pour in chicken broth (or vegetable broth) and tomatoes. Add lentils, salt and pepper to taste, and if using, Italian seasoning. Bring to a boil then reduce heat to medium-low. Cover and simmer 35 minutes, stirring occasionally. Add the kale or spinach and simmer 10 minutes longer. Stir in lemon juice. At this time, add 1 cup water to thin as needed (as the soup rests the lentils soak up more of the broth). Serve warm with parmesan cheese if desired. |
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