I went to the source of the recipe and it turned out to not be a Spark recipe after all. It was on my everydayhealth site( diabetic friendly) and I needed an e-address to forward it so I will just put it here instead!!
Kale, Lentil, and Chicken Soup
prep time-25 min.
cook time--25 min.
total time 50 min.
1 Tablespoon of olive oil, 1 cup onions,chopped,1 cup carrots, sliced,2 cloves garlic, minced, 6 cups chicken broth-reduced sodium, 1 Tablespoon basil, fresh,(or you can use pinch of dried) 4 cups Kale, 1/2 teaspoon salt, 1/8 teaspoon pepper,black ground, 1 1/2 cups chicken breast cooked and chopped, 1 medium tomato(I use a 15 oz. can of diced tomatoes instead) and 1/2 cup lentils
1-In large saucepan, heat oil over med. heat. Add onions, carrots and garlic. Cover and cook for 5 to 7 min. or until veg. are nearly tender, stirring occasionally.
2-Add broth and dried basil if using to veg. mix. Bring to boiling, reduce heat. Cover and simmer for 10 min. Stir in Kale,(after washing, I use shears to cut Kale off of thick stems and discard stems- and to chop Kale leaves into 1 inch or so pieces) salt and pepper. Return to boiling; reduce heat. Cover and simmer 10 min.
3- Stir in cooked chicken, tomato, lentils and fresh basil if using. Cover and simmer for 5 to 10 min. or until Kale and lentils are tender.
Enjoy! We sure do. Pat
Choose wisely what we do with our bodies in the way of food choices and activity and we can be rewarded with good health
Thank God for our blessings!
| current weight: 157.5