Chicken, Kale, & Red Lentil Soup

I happen to be fond of kale and lentils, and this recipe seemed a good way to use the extra chicken left over from the pasta salad recipe.

Kale is a wonderful vegetable to use in soups and other dishes, and is highly nutritious. If you are lucky enough to find several varieties of kale at your local market, or at a farmers' market, give each of them a try.

I like the contrast of colors in this soup -- the green of the kale, the red of the lentils, the white of the chicken -- bright and cheerful during the short, cold days of a New England winter.

You can replace the red lentils with brown, green, or yellow lentils, but the cooking times will be longer – see the respective package directions for more information.

Chicken, Kale, & Red Lentil Soup

1 tbsp olive oil

1 large onion, chopped

2-3 carrots, coarsely chopped

8 cups reduced-sodium chicken broth

1 half-palmful dried basil, crushed

4 cups coarsely chopped kale

Salt & pepper to taste

2 chicken breasts, cubed and cooked

2-3 plum tomatoes, chopped

½ cup dry red lentils

In a large saucepan, heat oil over medium heat.  Add in onion, carrots, and garlic, and cover.  Cook for 5-7 minutes or until vegetables are nearly tender, stirring occasionally. 

Add broth and basil; stir to mix.  Bring to boiling, then reduce heat to low and cover.  Simmer for 10 minutes.  Add in kale, salt & pepper.  Return to boiling and again reduce heat.  Cover and simmer for 10 minutes.  Stir in chicken, tomato, and red lentils.  Return to a simmer.  Cover and simmer for 5-10 minutes, until kale and lentils are tender.

Adapted from Soups (2009 edition) Better Homes & Gardens Special Interest Publications: Meredith Corporation