1 c chopped onion
1 c coarsely chopped carrots
2 cloves garlic, minced
6 c reduced-sodium chicken broth
4 c coarsely chopped fresh kale (about 8 ounces)
1/4 tsp salt
1/8 tsp black pepper
1 1/2 c cubed cooked chicken (about 8 ounces)
1 medium tomato, seeded and chopped
1/2 cup dry red lentils
1 Tbsp snipped fresh basil
Spray a large nonstick saucepan with cooking spray and heat over medium heat. Add onions, carrots, and garlic and cover. Cook until tender, stirring occasionally, about 7 to 9 minutes.
Add chicken broth and bring to a boil. Reduce heat, then cover and simmer about 10 minutes.
Stir in kale, salt and pepper. Bring to a boil again, then reduce heat to simmer another 10 minutes.
Add remaining ingredients. Simmer an additional 5 or 10 minutes until the lentils are done and the kale is tender.
Note: red lentils cook quickly. If you substitute other lentils, you’ll need to add them earlier when you first add the chicken broth and cook according to your lentil package cooking directions.
Serves: 6
