Lentil and Carrot Soup

Ingredients:

1 medium onion, diced

4 carrots, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground black pepper

6 to 8 cups vegetable broth, divided

1 can (14.5-ounce) diced tomatoes (Trader Joe’s fire-roasted diced tomatoes are the best)

2 cups dried red (or brown) lentils, rinsed

3 cups kale

1 teaspoon fresh lemon juice

Method:

1. In large pot, heat a few drops of water on medium heat. Add onion and cook for 5 minutes, frequently stirring, until onion is soft and translucent. Add carrots and cook 6 to 8 minutes, stirring occasionally, until carrots are slightly tender. Stir in garlic, cumin, coriander and pepper. Cook 2 minutes.

2. Add 6 cups broth, diced tomatoes and lentils. Bring to a boil, cover pot, reduce heat to low and simmer 20 to 30 minutes or until lentils are tender.

3. Remove large center rib from kale and slice the leaves into ribbons. Stir kale leaves and lemon juice into soup, cook 1 minute, and serve.

Note: If the soup is too thick, or if you are reheating it, add 1 to 2 cups additional vegetable broth to get it to desired consistency.

Yield: 8-10 servings