This recipe sets the stage for a great lunch date for mom and baby!

• 2 tbsp  lentils, rinsed
• 1/2 cup sweet potato, diced
• 3/4 cup kale, chopped thin
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 1  garlic clove, diced (optional)
• 3/4 cup chopped onion
• 4 cup chicken stock
• 1  bay leaf
• 1/2 cup Roma tomato, diced
• 1 tsp olive oil
• Salt and pepper to taste

In medium pot, sauté onion, carrot, celery until just softened, add garlic and continue to sauté for 2-3 minutes additional. Add stock, sweet potato, lentils, tomato, and bay leaf bring to boil then reduce heat to medium low heat and simmer for 15 minutes. Add kale and season with salt and pepper if desired, continue to simmer for 10-15 minutes. For older babies or toddlers, serve as is. You can puree half or all of the soup for desired consistency.

Recipe Yields: 6 Servings

Store in the refrigerator for up to 5 days, and store any extras in the freezer for up to 3 months.

Kale offers a wealth of nutrition! This reciepe is an excellent source of vitamin A, vitamin C, vitamin K and manganese.