Lentil Soup

Creamy soup, will have extra for lunches.

• Ready In: 7 hrs 15 mins
• Serves: 5
• Yields: 5 1.5 cups

Ingredients

• 4  cups vegetable broth
• 1  cup  uncooked lentils
• 1  cup  chopped onion
• 3⁄4 cup  chopped carrot
• 2  teaspoons cumin
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 5  fresh thyme sprigs, leaves
• 3  garlic cloves, minced
• 15  ounces chickpeas
• 3⁄4 cup water
• 1  tablespoon olive oil
• 1  tablespoon lemon juice
• 2  cups kale
• 1⁄2 teaspoon sherry wine vinegar

Directions

1. Coat a 5- to 6-quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic) in slow cooker; stir well. Cover and cook on low 7 hours.
2. Process chickpeas, 3/4 cup water, oil, and lemon juice in a blender until smooth. Add chickpea mixture and kale to slow cooker; stir well. Cover and cook on low 30 minutes. Stir in vinegar.
3. Calories 312 Fat 7g Satfat 1g Unsat 5g Protein 15g Carbohydrates 47g.