2 tsp canola oil 1 small onion 1 large carrot 2 stalks celery 2 cloves garlic 16 oz green lentils 12 cups low-sodium chicken broth 1 tsp dried basil 1 tsp dried thyme 1 tsp salt 6 cups kale leaves 3 tbsp fresh lemon juice 1 tsp lemon zest
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.
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