Vegetable Lentil Soup - Kidney Kitchen

Instructions In a medium stockpot over medium-high heat, heat the olive oil. Add the onion and stir until softened, about 3 to 5 minutes.Add the carrots, celery, lentils, and broth. Bring to a boil, reduce the heat and simmer, uncovered, for 15 minutes, until the lentils are tender.Add the chard and cook for 3 additional minutes, until wilted.Season with the pepper and lemon juice. Serve. Cooking Tip Collard, mustard, and turnip greens will need more cooking time, while spinach or bok choy will require just a couple minutes, much like chard.If you want to lower the sodium further, consider making your own ‘Simple Chicken Broth‘ for more control over the ingredients. Recipe contributed by Susan Zogheib, MHS, RD, LDN