Lentil Soup

If you don't love lentils, this is a great place to start. This soup is well balanced, super healthy, easy to make, and of course great tasting. Freeze a bowl or two - it tastes even better as a leftover.

15 min prep, 75 min cook, serves 8

3 tblspns olive oil
1 large onion, thinly sliced

3-4 garlic cloves, peeled
1/4 tsp paprika
1/2 cup brown rice, uncooked
3/4 cup lentils, uncooked
6 cups vegetable broth
1 can diced tomatoes

1 bay leaf
1 bunch of kale, stemmed and chopped
1 tblspn balsamic vinegar

In a stockpot on medium heat, cook the olive oil and onion 10 minutes. Add the remaining ingredients except for the kale and balsamic vinegar, bring to a boil, then simmer covered about 1 hour, until the lentils and rice are cooked. Remove the bay leaf, then add the kale and balsamic vinegar, stirring until the kale is wilted.