Red Lentil Soup

• 2 tablespoons oil
• 1 large onion, chopped
• 0.5 (16 ounce) bag baby carrots, coarsely chopped
• 12 teaspoon ground cumin
• 3 large vegetable bouillon cubes
• 1 (1 lb) package red lentil, picked over and rinsed
• 1 bunch about 3/4 pound fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about8 cups)
• 12 teaspoon salt
• 14 teaspoon hot pepper sauce (Note ( I added more)

1. In large pot, heat oil over medium-high heat.
2. Add onions, carrots, and cumin; cook 5 minutes or until softened.
3. Add bouillon cubes and 8 cups water.
4. Bring to a simmer.
5. Add lentils.
6. Cover, reduce heat to medium-low and cook about 10 minutes.
7. Uncover pot.
8. Raise heat to high; stir in kale and salt.
9. Cook 5 minutes, uncovered, stirring occasionally, or unitl kale is tender.
10. Remove from heat; stir in hot sauce.

oil, onion, baby carrots, ground cumin, vegetable bouillon cubes, red lentil, fresh kale, salt, hot pepper

Taken from www.food.com/recipe/red-lentil-soup-409457 (may not work)