From “So Easy,” by Ellie Krieger (Wiley). Serves 6.
Ingredients
2 teaspoons canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
12 cups low-sodium chicken broth, plus more as needed
16 ounces green or brown lentils
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
6 cups chopped kale leaves (about 6 ounces)
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Directions
Heat the oil in 6-quart soup 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 and serve.
