Comforting Kale and Lentil Soup
Adapted from Dave Grotto's, RD, LDN book, 101 Foods That Could Save Your Life.
1 1/3 cups whole wheat macaroni
1 cup dried lentils
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 small onion, chopped
2 cloves garlic, minced
1 lb fresh kale, stems removed and finely chopped
(2) 28-oz cans diced tomatoes
Sea salt and freshly cracked pepper to taste
2 quarts water
1 cup Parmigiano-Reggiano, freshly shredded
Cook macaroni al dente, drain and set aside. Rinse lentils and add to a separate small saucepan with enough water to cover and cook until tender, about 20 minutes. Add olive oil to a soup pot and heat over medium heat. Add onion and garlic to pot and sauté until translucent, being careful not to burn. Add kale to the onion and garlic mixture and sauté for 10 minutes. Add tomatoes, salt, and pepper and let simmer 10 minutes. Add water to the pot, bring to a boil, reduce heat and simmer 30 minutes. Add macaroni and lentils to soup and simmer another 5 minutes. Serve hot sprinkled with cheese.
Makes 18 servings
Per serving: 132 calories; 4g total fat; 1g saturated fat; 3mg cholesterol; 165mg sodium; 18g total carbohydrates; 7g protein;
Allergy Warning: Contains wheat