Tuscan Garden Lentils

Serves 8

Cook Time: 1 hour

1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped celery
1/2 cup finely chopped onion
1 cup dried lentils, rinsed and drained
3 cups beef broth
3 cups water
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups Tasty Tuscany green kale

In a large soup pot heat oil over medium heat and cook carrots, celery and onion about 6 to 8 minutes, or until tender, stirring occasionally.
Stir in remaining ingredients except kale and bring to a boil over high heat.
Reduce to low, cover and simmer 45 to 50 minutes, or until lentils are tender, stirring occasionally. Stir in kale last 15 minutes of cooking.