2 cup(s), chopped, chopped (from about 2 medium)
1 cup(s), chopped, thinly sliced (from about 2 large stalks)
3 clove(s), finely chopped
Low sodium vegetable broth
2 cup(s), sliced (about 2 medium)
No salt added diced tomatoes
3 cup(s), about 1 1/3 lb, picked over for stones
1 bunch(es), medium (about 8 oz), center stalk removed, leaves chopped
- In a large Dutch oven, heat the oil over medium-high. Add the onion, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
- Add the broth, carrots, Italian seasoning, bay leaves, tomatoes, and 3 cups water and bring to a boil. Stir in the lentils. Reduce heat to low. Partially cover and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
- Stir in the salt and black pepper. Gradually stir in the kale and simmer until tender, about 15 minutes. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Serving size: 1⅓ cups