Kale, Lentil & Chicken Soup
Recipe from
Better Homes and Gardens
Red lentils are actually a salmon color. They are the quickest cooking lentils, but if you can't find them, substitute yellow or green lentils. Kale, carrots, and chicken add flavor to this healthy recipe.

Servings:
Makes 6 servings.
Ingredients
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Nonstick cooking spraysee savings

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1 cupchopped onionsee savings

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1 cupcoarsely chopped carrotssee savings

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2 clovesgarlic, mincedsee savings

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6 cupsreduced-sodium chicken brothsee savings

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1 tablespoonsnipped fresh basil or 1 teaspoon dried basil, crushedsee savings

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4 cupscoarsely chopped fresh kale (about 8 ounces)see savings

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1/4 teaspoonsaltsee savings

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1/8 teaspoonblack peppersee savings

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1-1/2 cupscubed cooked chicken (about 8 ounces)see savings

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1 mediumtomato, seeded and choppedsee savings

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1/2 cupdry red lentils*see savings

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Directions
1.
Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
2.
Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
3.
Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.
4.
*NOTE: If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2.
Nutrition information
Per serving: Calories 179, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 31 mg, Sodium 736 mg, Carbohydrate 20 g, Fiber 5 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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