Spicy Lentil & Kale Soup

• 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
• 2 carrots, peeled, chopped
• 1 large baking potato (1/2 lb./225 g), peeled, chopped Safeway 2 pkg For $5.00 thru 02/09
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, minced
• 1 bay leaf
• 2 tsp. paprika
• 1 L (4 cups) water
• 3 cups 25%-less-sodium chicken broth
• 1 can (14 fl oz/398 mL) no-salt-added diced tomatoes, undrained
• 1 cup dry lentils
• 4 cups tightly packed kale
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese

1. Heat dressing in Dutch oven or deep large skillet on medium-high heat.
2. Add carrots, potatoes and onions; cook 5 min.
3. or until crisp-tender, stirring occasionally.
4. Stir in garlic, bay leaf and paprika; cook and stir 2 min.
5. Add water, broth, tomatoes and lentils; stir.
6. Bring to boil; simmer on medium-low heat 30 to 35 min.
7. or until lentils are softened.
8. Stir in kale; cook 5 min., stirring occasionally.
9. Discard bay leaf.
10. Serve soup topped with cheese.

carrots, baking potato, onion, garlic, bay leaf, paprika, l, salt, lentils, kale, cheese

Taken from www.kraftrecipes.com/recipes/spicy-lentil-kale-soup-129885.aspx (may not work)