Kale and Lentil Soup
Ingredients
- 1 32-ounce container no-salt or low-salt chicken or vegetable broth
- 1 /2 pound lentils (about 1 cup), picked over, rinsed
- 3 carrots, chopped
- 3 celery ribs, chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 bay leaf
- 1 tablespoon fresh thyme leaves
- 1 /3 cup flat-leaf parsley leaves
- 1 /2 bunch kale, stemmed, rinsed, chopped (about 3 cups)
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