Lentil Kale Soup

Submitted by zeldaz51

"A low G. I soup, from "Diabetes Cooking for Everyone", by Carol Telles. Exchanges: 1 3/4 bread, 1/2 very lean meat, 1 3/4 vegetable, 1/2 fat."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 5

ingredients

• 3 cups water
• 2 cups chicken broth (vegetable broth for vegan version)
• 1 cup lentils
• 1⁄8 cup chopped onion
• 3⁄4 cup chopped celery
• 3⁄4 cup chopped carrot
• 1 bay leaf
• 1 1⁄2 tablespoons fresh lemon juice
• 1⁄2 teaspoon ground black pepper
• salt

directions

1. In a 3 quart pot, bring the water and broth to a boil over medium-high heat. Add the lentils through the bay leaf, return to a boil, reduce heat, and simmer, uncovered, 35 minutes.
2. Add the remaining ingredients and simmer, uncovered, another 15 minutes.