This recipe is for one of our family's favorite soups. Lentil soup is something that is healthy, quick and fairly kid-friendly. Also, given that we are using lentils as the main protein source, it is quite cheap to make and can easily be tweaked to be vegetarian (just substitute water or vegetable broth for the chicken broth).
Also, feel free to experiment with the leafy greens. We usually use either kale or spinach, but I would imagine that just about any kind of leafy green (Swiss chard, turnip greens, cabbage, etc.) would work as well.
3/4 cup brown lentils, rinsed
1 large onion, chopped
2 cloves garlic, minced
2 medium carrots
2 large potatoes (or 4 Yukon gold - they will hold their shape better)
5 oz kale, stems removed and cut into 1-inch strips
15 oz crushed tomatoes
32 oz chicken broth (substitute vegetable broth or water if you are vegetarian)
15 oz chick peas, drained and rinsed
extra virgin olive oil
salt and pepper, to taste
First step: Heat a bit of olive oil over medium heat in a dutch oven. When the oil begins to shimmer, add the onions and stir. Cook for a few minutes and then stir in the garlic. Be sure to stir constantly and move on to the next step quickly, as garlic can burn in the blink of an eye (not that I would be guilty of that, of course).
Next, stir in the crushed tomatoes. Cover this quickly, as it will splatter.