Lentil Soup (With Kale and Balsamic)

My spin on GMA's call for a super slow-cooker recipe. After hundreds of viewers e-mailed their super slow-cooker recipes, this was one of the winners. Tastes even better the second day. Fill a thermos...good for workday or school lunch.

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 3  carrots, chopped
• 3  celery ribs, chopped
• 1  onion, chopped (I prefer to microwave in a micro-safe container for a minute or so to soften)
• 3 -4  garlic cloves, minced
• 8  cups water or 8  cups vegetable broth or 8  cups chicken broth
• 1  tablespoon olive oil
• 2  cups dried lentils, rinsed
• 1  teaspoon dried thyme
•  salt and black pepper

• Last Minutes Add Ins

• 1 1⁄2 teaspoons  balsamic vinegar
• 1  bunch kale, washed de-stemmed and chopped

Directions

1. Put ingredients (carrots through black pepper) in the slow cooker. Set slow cooker on low and cook for about 6-8 hours or until lentils are tender.
2. About 10 minutes before you are ready to serve the soup, add the balsamic vinegar and chopped kale.