Ellie Krieger's Lemony Lentil Soup

Added to Recipes on Tue 07/20/2010

Ingredients

2 tsp canola oil

1 small onion, chopped

1 large carrot, peeled and chopped

2 stalks celery, chopped

2 cloves garlic, minced

16 oz. green lentils

12 cups low-sodium chicken broth, plus more as needed

1 tsp dried basil

1 tsp dried thyme

1 tsp salt

6 cups chopped kale leaves (about 6 oz)

3 tbsp fresh lemon juice

1 tsp finely grated lemon zest


Directions

Heat the oil in a 6-quart pot over medium-high heat. Add the onion and cook, stirring until softened and translucent, 3 to 5 minutes. Add the carrot, celery and garlic and cook covered, stirring occasionally, until the carrots are softened, about 5 minutes. Add 12 cups of the broth, the lentils, basil, thyme and salt, and bring to a boil. Reduce the heat to low, add the kale, and cook until the lentils are tender, 30 to 35 minutes, adding more broth if necessary. Stir in the lemon juice and zest. Serve.

Recipe courtesy of So Easy, Luscious Healthy Recipes for Every Meal of the Week (Wiley, 2009)