Kale, Lentil and Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
Directions:
1. ingredients
2. Nonstick cooking spray
3. cup chopped onion
4. cup coarsely chopped carrots
5. cloves garlic, minced
6. cups reduced-sodium chicken broth
7. tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
8. cups coarsely chopped fresh kale (about 8 ounces)
9. /4 teaspoon salt
10. /8 teaspoon black pepper
11. -1/2 cups cubed cooked chicken (about 8 ounces)
12. medium tomato, seeded and chopped
13. /2 cup dry red lentils*
14. directions
15. 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.
16. 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.
17. 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.
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