2 teaspoons extra virgin olive oil
1 onion, diced
1 large sweet potato, peeled and cubed
1 red bell pepper, diced
4 cups water
2 cups low-sodium chicken broth
1 cup lentils, dried
2 teaspoons cumin
¼ teaspoon salt
black pepper, to taste
2 cups cabbage, shredded
1 (15-ounce) can cannellini beans, drained and rinsed
4 cups kale, coarsely chopped
¼ teaspoon red pepper flakes
1 Heat a large stock pot over medium heat and add the oil, onion, sweet potato, and red bell pepper. Cook for 8-10 minutes, or until the potatoes soften and take on color.
2 Add the water, chicken broth, lentils, cumin, salt and black pepper and bring to a boil, then reduce to low for 20-25 minutes or until the potatoes and lentils are tender.
3 Add the cabbage and beans and continue simmering for 4-6 minutes.
4 Add the kale and red pepper flakes, taste for seasoning, and simmer for 3-5 minutes, or until the kale is wilted.
Per Serving: (1¼ cup)
Calories from fat: 16
Saturated Fat: 0g