Kale, lentil and seitan soup

1 tbsp olive oil
1 cup fresh copped onion
1 cup chopped carrots
2 medium cloves of garlic, minced
6 cups fat free, reduced sodium chicken broth (or veggie broth)
2 cups water
1 tbsp fresh basil, snipped
1 tsp dried basil, crushed
4 cup kale, chopped (about 8 ounces)
1/2 tsp salt
1/8 tsp black pepper
8 oz traditionally seasoned seitan (westsoy) cut into small cubes
1 medium tomato, seeded and chopped
1/2 cup beans, lentils, mature, cooked, rinsed and drained

1. In a large saucepan, heat olive oil over medium-low heat. Add onion, carrots and garlic. Cook, covered, for 5 to 7 minutes or until the vegetables are nearly tender. Stir occassionally.

2. Add broth and water, then ad dried basil to begetable mixture.

3. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in kale, salt and pepper. Return to boiling; reduce heat. Simmer covered for 10 minutes.

4. Stir in seitan, tomatoe, lentils and fresh basil. Simmer, covered, for 5 to 10 minutes more or until kale and lentils are tender.

Number of Servings: 6

Recipe submitted by SparkPeople user BEPHOEBE.