INDIAN RED LENTIL SOUP

Ingredients: 

• 1/2 teaspoon cumin seeds
• 3/4 cup chopped onion
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup red lentils
• 2 cups low-sodium vegetable broth
• 1 cup light coconut milk
• Juice of 1 lemon (about 2 tablespoons)
• 1 1/2 cup shredded kale
• 1/4 teaspoon fine sea salt
• Method: 

  Heat a saucepot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer, stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil. 
  
  Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.
  
  Nutritional Info: 

  Per Serving:240 calories (35 from fat), 4g total fat, 2g saturated fat, 0mg cholesterol,410mg sodium, 37g carbohydrate (8g dietary fiber, 4g sugar), 14g protein
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