Lentil Minestrone with Zucchini and Kale

forksoverknives.com

Eileen smiles

1 small onion or 1 cup chop. (½ cup)

¾ cup dry brown lentils, rinsed (⅓ c)

1 carrot, or ½ cup chopped (¼ cup)

1 stalk celery or ½ cup chop. (¼ cup)

3 cloves garlic, minced (1 to 2 cloves)

4 cups vegetable stock (2 cups)

1 tsp dried basil, crushed (½)

1 tsp dried oregano, crushed (½)

1 large zucchini or 1 ¼ chopped (½ cups)

4 oz uncooked whole-grain elbow macaroni or quinoa (2 oz)

½ cup sun-dried tomatoes (not packed in oil), thinly sliced (¼)

4 cups torn fresh kale (2 cups)

1 (14.5-ounce) can crushed tomatoes (/2 can)

¼ teaspoon sea salt

Note: Ingredients may have been altered from the original.

Directions at forksoverknives.com

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