Curried Lentil Soup with chicken, sweet potato and kale

Ingredients

• Sweet potato

  Raw, unprepared

  325g

• Carrots

  Raw

  158g

• Lentils

  Raw

  220g

• Curry powder

  Spices

  2 tbsp or 13g

• Onions

  Raw

  268g

• Water

  Plain, clean water

  4 cup or 947g

• Chicken breast

  Broilers or fryers, meat only, raw

  351g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Celery

  Raw

  150g

• Fat Free Chicken Broth

  Less Sodium - Kroger

  14 ½ oz or 411g

Directions

1. Finely chop the carrots,onions , green onions. Cut the lemon into wedges.
2. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
3. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
4. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

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