Lentil Soup

1 ½ Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
5 cups chicken broth
1 cup dried lentils
1/2 cup chopped carrots
2 bay leaves
3 cups chopped greens
½ cup chopped potato
1 cup chopped kielbasa sausage
1 14.5-oz can diced tomatoes
1 tsp dried basil
½ tsp dried thyme
½ tsp black pepper
3 Tbs. chopped fresh parsley
½ cup whipping cream (optional)

Heat oil in dutch oven over medium-high heat. Saute onion and garlic 5 minutes. Add lentils, broth, carrots and bay leaves. Bring to a boil. Partially cover, reduce heat; simmer 20 minutes. Add greens, potatoes, kielbasa and bring to a boil. Reduce heat; simmer 15 minutes or until the potatoes are tender. Stir in tomatoes, basil, thyme and pepper. Simmer 10 minutes. Discard bay leaves. Can add ½ cup whipping cream, if desired. Sprinkle with parsley. Yield: 5 servings (1 ½ cup)

Submitted by: LeAnn O.
Theme: Soups and Stews