| Prep Time | 25 minutes |
| Cook Time | 8 hours |
| Servings |
people
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Ingredients
- 2 cups lentils (dry)
- 1 large sweet potato peeled and cubed
- 1 medium sweet onion finely chopped
- 1 cup carrots peeled and sliced
- 1 cup celery chopped
- 5 cloves garlic minced
- 2 bay leaves
- 2 teaspoons chicken bouillon
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoons dried rosemary
- 1 teaspoon garlic salt (more to taste)
- 1 teaspoon ground pepper
- 1/2 teaspoon crushed red pepper flakes
- 10 cups chicken stock
- 1 lb. kale torn, center ribs and stems removed
- Parmesan cheese for serving
Ingredients
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Instructions
- To the slow cooker, add the lentils; sweet potato; sweet onion; carrots; celery; garlic; bay leaves; chicken bouillon; oregano; thyme; rosemary; garlic salt; ground pepper; crushed red pepper flakes; and chicken stock. Cook on low for 8 hours.
- Before serving, add the kale and let cook for 3-5 minutes in the slow cooker until wilted and bright green.
- Serve hot, and top with Parmesan cheese. Enjoy!
Recipe Notes
Our wine choice: the 2013 Domaine Trapet Alsace Pinot Auxerrois Ox. This creamy, light white has notes of citrus and a touch of honey -- a great balance to pair with this soup. Cheers!
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