Lentil Soup

Submitted by Aimee Roylance
Ingredients:
2 t. canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 lb. green lentils
12 c. chicken broth--more if needed
1 t. dried basil
1 t. dried thyme
1 t. salt
6 c. chopped kale (about 6 oz.)
3 T. finely grated lemon zest

Directions:
1. Heat oil in a 6-quart pot over medium-high heat. Add onion and cook, stirring until softened and translucent (3-5 minutes).
2. Add carrot, celery, and garlic. Cover and cook, stirring occasionally, until carrots are soft (5 minutes).
3. Add broth, lentils, basil, thyme, and salt. Bring to boil. Reduce heat to low, add kale, cook until lentils are tender (30 to 35 minutes), adding more brother if needed. Stir in lemon. Serve.

Note from Aimee: I use more carrot than they do. I also add a can of diced tomatoes and use a mix of cooking greens rather than just the kale. Some people add balsamic vinegar, we never have. Nor do we make it with added salt or the lemon.