Chicken Lentil Soup With Kale

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup coarsely chopped carrot
• 2 -4 garlic cloves, minced
• 6 cups reduced-sodium chicken broth
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 -2 bay leaf
• 4 cups coarsely chopped kale
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups cooked chicken breasts, cubed
• 1 medium tomatoes, seeded and chopped
• 1/2 cup dry lentils

1. In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
2. Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
3. Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
4. Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
5. Remove bay leaves before serving.

olive oil, onion, carrot, chicken broth, fresh basil, bay leaf, kale, salt, black pepper, chicken breasts, tomatoes, dry lentils

Taken from www.food.com/recipe/chicken-lentil-soup-with-kale-286773 (may not work)