Lemony Lentil Soup with Greens

We hope you are enjoying our blogsite and our recipe of the week postings.  This week’s recipe is one of our favorite soup recipes because it provides plenty of vegetarian protein and healthy serving of greens.  We know your family will love it!
2 tsp canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
12 cups broth
16 oz green lentils
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
8 cups of chopped kale
3 tbsp fresh lemon juice
1 tsp finely grated lemon peel

Heat oil in 6 qt pot over medium-high heat.  Cook onion, stirring 3-5 minutes, or until softened and translucent.
Add garlic, carrot and celery.  Cook covered, stirring occasionally for 5 minutes or until carrots are softened.  Add 12 cups of the broth, lentils, basil, thyme and salt.  Bring to boiling.  Reduce heat to low; add kale.  Cook 30-35 minutes, or until lentils are tender, adding additional broth if necessary.  Stir in lemon juice and top with grated peel.

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