Lentil soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 cup dried lentils, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chopped kale

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the carrots and celery and cook for another 5 minutes.
4. Add the lentils, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the lentils are tender.
5. Remove the bay leaf and stir in the chopped kale. Cook for another 5 minutes until the kale is wilted and tender.
6. Serve hot and enjoy!

Calorie breakdown (per serving):

• Calories: 225
• Protein: 12g
• Carbs: 35g
• Fat: 4g
• Fiber: 13g