Ingredients
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1 tablespoon olive oil
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1 cup chopped onion
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2 -4 garlic cloves, minced
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6 cups reduced-sodium chicken broth
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1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
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1 -2 bay leaf
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4 cups coarsely chopped kale
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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1 1/2 cups cooked chicken breasts, cubed
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1 medium tomatoes, seeded and chopped
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1/2 cup dry lentils
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1 cup coarsely chopped carrot
Instructions
- In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
- Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
- Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
- Remove bay leaves before serving.