Lentil Minestrone with Zucchini and Kale

Our quest for weight loss and improved health led us to a plant-based diet 12 years ago, and it was the best decision we ever made. Now I love finding new healthy, delicious recipes. Some of the recipes in my collection may call for oil, sat or sugar but as a general rule I omit, reduce Or replace them When possible.

1 small onion, chopped (1 cup)

¾ cup dry brown lentils, rinsed

1 carrot, chopped (½ cup)

1 stalk celery, chopped (½ cup)

3 cloves garlic, minced

4 cups vegetable stock

1 teaspoon dried basil, crushed

1 teaspoon dried oregano, crushed

1 large zucchini, chopped (1¼ cups)

4 ounces uncooked whole-grain elbow macaroni or quinoa

½ cup sun-dried tomatoes (not packed in oil), thinly sliced

4 cups torn fresh kale

1 (14.5-ounce) can crushed tomatoes

¼ teaspoon sea salt

Directions at forksoverknives.com

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