Lemony Lentil Kale Soup

2 tsp. canola oil
1 small onion, chopped
1 large carrot, peel and chop
2 stalks celery, chopped
2 cloves garlic, minced
12 cups low-sodium chicken broth, plus more as needed
1 16oz pkg. any color lentils
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. salt
8 cups chopped kale leaves (about 6 oz)
3 Tbsp. fresh lemon juice
1 tsp. finely grated lemon peel

Heat oil in 6 qt. pot over medium-high heat. Cook onion, stirring 3-5min, or until softened and translucent. Add the carrot, celery and garlic. Cook, covered, stirring occasionally for 5min or until the carrots are softened. Add 12 c ups of broth, the lentils, basil, thyme, and salt. Bring to boiling, reduce heat to low; add kale. Cook 30-35min, or until lentils are tender, adding additional broth if necessary. Stir in lemon juice and top with grated peel before serving.

8 SERVINGS