Recipe #72: Lentil Soup with Kale

4 servings

1 tablespoon extra virgin olive oil
1 large onion
1 medium carrot
4 cups chicken broth
1 cup brown lentils
1 tin stewed tomatoes - 14.5 ounce size
3 cloves of garlic
4 teaspoon dried Italian herb blend
½ teaspoon salt, teaspoon pepper
½ pound kale with the tough stems removed
2 tablespoon grated Romaine cheese

Sauté diced onion and carrot in olive oil until onion turns white.

Add broth, lentils, tomatoes, garlic and seasoning; bringing to the boil and simmer for 20 minutes.

Add kale and simmer for further 20 minutes.

Stir in the cheese, and add salt and pepper to taste.