Lentils are a great source of fiber, magnesium, iron, folate and protein. This is a warm, nutritious, hearty soup for a cold winter day!
You can add ground turkey, chicken, sirloin or vegetarian crumbles (I like Beyond Meat) to increase the protein of this meal. I like to round it out with a salad as well.
Crock Pot Lentil Soup with Kale and Potatoes
2 cups carrots, chopped
2 cups celery, chopped
2 cups potatoes, chopped
1 onion, chopped
5 garlic cloves, minced
1 cup lentils
6 cups vegetable broth
salt and pepper to taste
3 tablespoons olive oil
3 cups kale, roughly chopped
1 cup parsley, chopped
1. Add carrots, celery, potatoes, onion, garlic, lentils, vegetable broth and spices in your Crock Pot. Cook on high for 5 hours.
2. Remove 4 cups of soup from the Crock Pot and place in a blender along with the oil. Blend, then add back to the Crock Pot. Turn off the heat. Stir in the kale and parsley. Wait until the kale has wilted then serve!
Nutrition Information (1/6 of the recipe): 199 Calories, 7 grams Fat, 27 g Carbs, 6 grams Protein