Kale, Lentil & Chicken Soup

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.


Kale, Lentil & Chicken Soup

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Ingredients
  •  
    Nonstick cooking spray
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  • 1 cup
    chopped onion
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  • 1 cup
    coarsely chopped carrots
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  • 2 cloves
    garlic, 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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  • 4 cups
    coarsely chopped fresh kale (about 8 ounces)
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  • 1/4 teaspoon
    salt
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  • 1/8 teaspoon
    black pepper
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  • 1-1/2 cups
    cubed cooked chicken (about 8 ounces)
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  • 1 medium
    tomato, seeded and chopped
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  • 1/2 cup
    dry red lentils*
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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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