Simple flavors and a rustic touch will make this soup an instant home-cooked favorite, especially on chilly, wintry days.
Ingredients
Cooking spray
4 cups reduced-sodium vegetable broth
1 cup uncooked green lentils
1 cup chopped yellow onion
¾ cup chopped carrots
2 teaspoons ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
5 thyme sprigs
4 garlic cloves, minced
1 (15-oz.) can unsalted chickpeas, rinsed and drained
¾ cup water
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cups thinly sliced lacinato kale
½ teaspoon sherry or red wine vinegar
Instructions
Coat a 5- to 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 7 hours.
Process chickpeas, ¾ cup 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 30 minutes. Stir in vinegar.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/slow-cooker-creamy-lentil-soup/