Red Lentil and Kale Soup

Yum ~ I love the aroma of soup simmering on the stove on a cold wintry day. Many of my soup recipes on this blog include lots of vegetables, which means a lot of slicing and dicing. This recipe includes fewer ~ carrots, celery, parsnips, kale and tomatoes. It's a quick and easy recipe ~ and both healthy and tasty ;o)

Serves: 8

Ingredients:

• 2 cups carrots, peeled and sliced
• 2 cups celery, chopped
• 2 cups parsnips, peeled and diced
• 1/2 leek, thinly sliced
• 2 quarts low-sodium vegetable broth
• 1-14.5 ounce can fire roasted tomatoes
• 1 cup red lentils
• 2 teaspoons orignial Mrs. Dash
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 8 ounces baby kale (grab a bag that includes a bit of red cabbage, if available)

Directions:

1. Heat olive oil in large pot over medium heat. Add carrots, celery, parsnips, and leeks; cook about 5 minutes or until soft.
2. Add broth, tomatoes, lentils, and seasonings; increase heat to high and bring to a boil. Reduce heat to low, cover with lid and simmer about 30 minutes or until lentils are soft. Stir in baby kale and cook a few minutes. Remove bay leaves before serving. And enjoy ;o)