Name: Kale and Lentil Soup
Yield: Makes 5 cups
Ingredients: 1 32-ounce container no-salt or low-salt chicken or vegetable broth; 1/2 pound lentils (about 1 cup), picked over, rinsed; 3 carrots, chopped; 3 celery ribs, chopped; 1 onion, chopped; 3 garlic cloves, chopped; 1 bay leaf; 1 tablespoon fresh thyme leaves; 1/3 cup flat-leaf parsley leaves; 1/2 bunch kale, stemmed, rinsed, chopped (about 3 cups)

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