Lentil, Kale and Carrot Soup

entil, Kale and Carrot SoupLentils, compared to other types of legumes, are relatively quick and easy to prepare. They come in a wide variety of colors, are available throughout the whole year and offer great nutritional properties. Combine lentils with kale, carrots and other aromatic vegetables to get a tasty and super-nutritious soup.

Time: 50 minutes
Servings: 6

2 carrots, chopped
1 cup lentils
4 large kale leaves, ribs removed
2 ribs celery, sliced
1 large onion, chopped
1 clove garlic, minced
⅓ cup parsley, chopped
6 cups organic low-sodium vegetable broth
1 bay leaf
1 tsp dried thyme
½ tsp salt
½ tsp ground black pepper
red-pepper flakes (optional)

Place the low-sodium vegetable broth into a large saucepan. Bring to a boil. Then add the carrots, lentils, celery onion and garlic. Also add the bay leaf. Reduce the heat to medium and cook about 30 minutes or until the lentils are tender, don’t overcook because the lentils will became mushy.
When lentils are tender remove the bay leaf and add the kale, salt, thyme, black pepper, parsley. If  you want you can also add in the soup red-pepper flakes, but it’s not necessary. Cook for 7 more minutes.