Recipe: Kale Lentil & Tomato Soup

This soup is the perfect support for your weight-loss diet, while filling you up with plenty of protein and veggies - and it's great for a cold winter night!

For more nutrients without much more work, cook 1 1/2 cups dry lentils instead. Lentils cook quickly and do not need to be soaked like most other dry beans. You will need to add more liquid, but it will only take a few minutes longer, and will be tastier as well as more nutritious.

Kale Lentil & Tomato Soup

Ingredients:

1 Tbsp olive oil
4 celery stalks, chopped
1 small sweet onion, diced small
1 garlic clove, grated or crushed
8 cups kale, trimmed, cleaned, and rough chopped
2 cans (15 oz size) lentils, rinsed and drained (or 1 1/2 cup dry lentils)
1 can (28 oz) crushed tomatoes
4 cups vegetable stock (6-7 cups for dry lentils)
salt and pepper to taste
fresh Parmesan cheese shavings for garnish

Directions:

• In a large soup pot over medium-high heat, put olive oil, celery, and onion, and cook, stirring often, until celery and onion starts to soften.
• Add the garlic, and cook, stirring constantly, for 1 minute.
• Dump in the kale and stir until it starts to wilt.
• Add the remaining ingredients and season to taste.
• Bring stew just to a boil, then quickly reduce heat to low, cover, and simmer slowly for about 15 minutes (30 minutes if using dry lentils).
• Serve immediately in soup bowls. If Parmesan cheese is on your diet, shave a few curls on top of each bowl of soup.