creamy lentil soup

 

Excellent soup!  I love that it's made in the slow cooker and that pureed chick peas are added to the soup along with kale.  Super healthy and super delicous.

creamy lentil soup ( Cooking Light Annual Recipes 2019 cookbook)

cooking spray

4 cups vegetable broth (I used 5)

1 cup uncooked green lentils, rinsed and drained

1 cup chopped yellow onion

3/4 cup chopped baby carrots

2 teaspoons ground cumin

1/2 teaspoon ground black pepper

5 thyme sprigs

4 cloves garlic, minced

1 (15 ounce) can unsalted chickpeas, rinsed and drained

3/4 cup water (I used 1 cup)

2 tablespoons olive oil (I omitted)

1 tablespoon fresh lemon juice

2 cups thinkly sliced kale

1/2 teaspoon red wine vinegar

Coat a 5-6 quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic) in slow cooker; stir well.  Cover and cook on low for 7 hours.

Process chickpeas, 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 for 30 minutes.  Stir in vinegar.  Serves 5.