Lentil Soup (With Kale and Balsamic)
- Ready In:
- 6hrs 15mins
- Ingredients:
- 11
- 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 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
- 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.
- About 10 minutes before you are ready to serve the soup, add the balsamic vinegar and chopped kale.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!