1 1/2 Tbl olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups fat-free, less-sodium chicken stock
1 cup dried lentils
1/2 cup chopped carrot
2 bay leaves
3 cups chopped kale
1 1/2 cups chopped baking potato
1 (14.5-ounce) can diced tomatoes, drained
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp black pepper
3 Tbl chopped fresh parsley
1 cup fried turkey bacon
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes.
Add Kale, potato; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley and 1 cup of fried turkey bacon.
Based on recipe from Ken Haedrich of Cook Light but revised by Dr. Walker