Lentil-Kale Soup

Baby, it's cold outside...let's eat healthfully! This satisfying soup is packed with protein, vitamins and flavor, no to mention being easy to make! As with any recipe, I would strongly encourage you to read the ingredient list before you start, just to make sure you have everything.

Lentil-Kale Soup
Serves 6-8 with leftovers

3 T. olive oil
1 small onion, chopped
4 large carrots, chopped
1 1/2 cups dried lentils (any color), rinsed
1 15oz can crushed tomatoes
1 t. ground mustard
1 t. paprika
1/2 t. ground cumin
1/2 t garlic granules
8 cups water
1-2 ham/soup bones
1 T chicken base
4-5 cups kale, chopped
1 large lemon
Salt and pepper to taste

Directions:
1. In a large pot, add oil, onion and carrots. Saute for 3 minutes. Add a couple of big pinches of salt and about a teaspoon of pepper.

2. To the vegetables, add the lentils and seasonings, stirring until covered with oil.

3. Dump the can of tomatoes into the pot, then rinse the can clean with a portion of your 8 cups of water and add that liquid to the pot. Stir to combine.

4. Add the bone(s) to the pot, and cover with the remaining water. Add the chicken base and stir until it disolves.

5. Allow the soup to simmer for 20 minutes. This would be the time to taste the broth to see if it needs more salt. Remove the bones. Toss the kale into the soup and let it simmer another 20 minutes. Squeeze the lemon juice into the soup and stir just before serving.

This soup thickens nicely, and is quite hardy by itself, but for an extra treat, you can serve it with a cornbread muffin.