Ingredients
1
tablespoon olive oil
1
cup chopped onion
1
cup coarsely chopped carrots
2
cloves garlic, minced
6
cups reduced-sodium chicken broth
2/3
cup dry brown lentils
1
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
4
cups coarsely chopped fresh kale
1/4
teaspoon black pepper
2
cups cubed cooked chicken breast (10 ounces)
1
can (14.5 oz) no-salt-added diced tomatoes, undrained
Preparation
In a 4-quart Dutch oven, heat oil over medium heat. Add onion, carrots, and garlic. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
Add chicken broth, lentils, and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
Stir in cooked chicken and undrained tomatoes. Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Stir in fresh basil (if using).
