Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 celery rib, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, minced
  • 1 1/4 cups dried brown lentils, picked over and rinsed
  • 6 cups vegetable stock (see A Note About Stock) or water
  • 1 tablespoon tamari or other soy sauce
  • Salt and freshly ground black pepper
  • 4 or 5 large kale leaves, tough stems removed

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot, and garlic, cover, and cook until softened, 8 to 10 minutes.
  2. Transfer the cooked vegetables to a 4- to 6-quart slow cooker, add the lentils, stock, and tamari; cover, and cook on Low for 8 hours. Sea-son with salt and pepper.
  3. Meanwhile, or beforehand, tightly roll the kale leaves up like a cigar and cut them crosswise into thin ribbons. Cook the kale in a pot of boiling salted water until tender, about 5 minutes, and add to the soup when ready to serve.
Source

Robertson, Robin. Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are (p. 39). Harvard Common Press. Kindle Edition.