Red Lentil Soup

2 tbsp oil

1 large onion, chopped

1/2 bag baby carrots, coarsely chopped
(about 1 1/2 cups)

1/2 tsp ground cumin

3 large vegetable bouillon cubes

1 pkg (1 lb) red lentils, picked over and rinsed

1 bunch (about 3/4 lb) fresh kale, rinsed, tough stems
removed, leaves coarsely chopped (about 8 cups)

1/2 tsp salt

1/4 tsp chipolte flavored hot pepper sauce

In large, deep pot, heat oil over medium high heat. Add onion,

carrots and cumin; cook 5 minutes or until softened. Add

bouillon cubes and 8 cups water. Bring to a simmer. Add lentils.

Cover, reduce heat to medium low and cook 10 minutes. Uncover

pot. Raise heat to high; stir in kale and salt. Cook 5 minutes-

uncovered, stirring occasionally or until kale is tender. Remove from

heat and stir in hot sauce.