Lentil Soup (Vegetarian!)

Making up for lost time.
This one is healthier and really really super delicious, esp in the fall. Ask Heather and Evan, they just were raving about it :)

Slow Cooked Lentil Soup
Serves 8
Cook Time: Over 120 minutes

3 carrots, chopped
3 ribs of celery, chopped
1 onion, chopped
3 cloves garlic, pressed (I think we probably just finely chopped these)
8 cups water (or vegetable broth)
2 cups lentils, rinsed (we used a little less than 2 cups)
1 tsp. dried thyme

*We also added: 2 cans of chicken broth and 3 cans of tomatoes with Italian seasoning to give it more flavor.

Add these the last 10 minutes:
1 ½ tsp. balsamic vinegar
2 tsp. salt
1 tsp. ground pepper
1 bunch kale, washed & chopped


Directions: Put all of these ingredients in the slow cooker. Set it on low if you are leaving it all day – high, if you are starting around lunchtime.

About 10 minutes before you are ready to serve the soup, add the last four ingredients.

You can add potatoes if you want more bulk. Add cubed potatoes at the beginning of cooking if you do.

Tomatoes are also good in this dish. Add one 14 ½ oz. can of diced tomatoes at the beginning of cooking if you like.