Ingredients:
- 16 oz. lentils
- 64 oz. veggie broth (you can also substitute chicken broth, if you’d like)
- 1 15-oz. can diced tomatoes
- 2 potatoes, peeled and cubed
- 2 carrots, sliced
- 1 stalk celery, diced
- 1 onion, rustically chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 c. kale, chopped
Put everything in the crockpot except the kale. Stir well. Cook on low for six hours.
Add kale. Cook for another 15 minutes.
Serve with crusty bread.
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