I have a great recipe for lentil soup that I put kale in.<br><br>
1Tbs olive oil<br>
2 medium carrots, cut into 1/4" dice<br>
1 medium onion, chopped<br>
2 garlic cloves, crushed<br>
1 can (14 1/2oz)whole tomatoes in puree (I cheat and use the kitchen ready)<br>
1 can (14 1/2oz) vegetable broth<br>
3/4 cup dry lentils, rinsed<br>
1/2 ts salt<br>
1/2 ts coarsely ground black pepper<br>
1/4 ts dried thyme<br>
1 bunch kale (about 1 pound), trimmed and coarsely chopped<br>
3/4 cup elbow macaroni<br>
1 cup fresh basil leaves, chopped<br>
grated parmesan cheese<br><br>
In nostick 5 to 6 quart dutch oven, heat oil over medium heat until hot. Add carrots, onion, and garlic, and cook 10 minutes or until vegetables are tender and golden, stirring occasionally. Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, and 6 cups water; heat to boiling, stirring to break up tomatoes with side of spoon. Reduce heat to low, cover and simmer 20 minutes or until lentils are almost tender.<br><br>
Stir in kale and macaroni; heat to boiling over medium-high heat. Reduce heat to medium; cook, uncovered, about 10 minutes or until macaroni is tender. Stir in basil. Serve with parmesan if you like.<br><br>
I hope you enjoy it.