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Lentil Soup with Kale


2 teaspoons olive oil

1 large onion, peeled and chopped

2 cloves garlic, minced

2 large carrots, trimmed peeled and diced

2 cups of brown lentils

8 cups of distilled water

2 14 ½ ounce can of stewed tomatoes or 1 cup fresh tomatoes, diced (optional)

6 cups shredded kale leaves only about 1 pound

Balsamic Vinegar

Fresh ground pepper


1. Heat olive oil in a large stockpot over medium heat.

2. Add: onion, garlic, carrots and sauté until soft. (about 5 minutes)

3. Add lentils, water and tomatoes

4. Gently simmer partially covered for 20 minutes.

5. Stir Kale and cook for 15-20 minutes more, or until lentils and kale are tender.

6. You can season soup with a dash of balsamic vinegar and fresh pepper to taste.

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