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Categories:
olive oil onion carrot chicken broth fresh basil bay leaf kale salt black pepper chicken breasts tomatoes dry lentils
Viewed: 27 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
- Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
- Remove bay leaves before serving.
