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28 march/april 2017 expertadvice FEED YOUR FACE Inspired to get more lutein in your diet? Best sources include leafy greens such as kale, collards, turnip greens, spinach, and broccoli. For a healthy dose, try this Kale and Lentil Soup, with 22 milligrams of lutein per serving, far more than the recommended daily intake. Kale and Lentil Soup 2 cups fresh lentils 1 tablespoon olive oil 1 cup onion, chopped 2 carrots, chopped 2 celery stalks, chopped 4 garlic cloves, chopped 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon crushed red pepper 1 bay leaf 1 28-ounce can diced tomatoes, with juice 4 cups vegetable broth 4 cups torn kale leaves Place the lentils and 4 cups of water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to a simmer. Cook, until just tender, about 25–30 minutes. Drain, rinse, and set aside. Heat the olive oil in a stock pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are tender, about 5–7 minutes. Add garlic, oregano, basil, and crushed red pepper. Stir until just heated through, then add the bay leaf, tomatoes with juice, vegetable broth, and lentils. Simmer over medium-low heat for 15–20 minutes to let flavors develop. Season to taste with salt and pepper. (I tend to start with ¼ teaspoon and go from there.) Stir in the kale and cook until wilted, about 10 more minutes. Serve immediately. Kale and Lentil Soup Serves