Recipe : Lentil Soup with Kale

Ingredients

• 1 cup lentils
• 1 medium onion, chopped
• 3 to 4 cloves of garlic, grated or chopped
• 1/2 pound cremini mushrooms, wiped clean and thinly sliced
• 2 yukon gold potatoes, diced
• 1/2 tsp rosemary
• 1 tsp thyme
  
• Salt and ground black pepper to taste
  
• 1/4 cup tomato paste
• 4 cups veggie stock
• 1 bunch kale, thick stems removed and discarded, leaves torn

In a large pot, saute the onion and garlic in a little water or broth, adding more to prevent major sticking until soft.

Add mushrooms, potato, rosemary, thyme, salt, pepper and the tomato paste. Cook, stirring frequently, for 3-4 minutes.

Add the stock and 2 cups of water, turn the heat up to high and bring up to a bubble. Add the lentils and the kale, stir until the kale wilts in then turn the heat down to medium and simmer 30-40 minutes, until the lentils are tender. Serve.

Adapted from Rachael Ray