Special Equipment

  • 5 to 6 quart crock pot/slow cooker
  • Blender or food processor

Ingredients

Step 1

Coat the inside of the crock pot with cooking spray. Set the cooker to low heat and add the following ingredients:

  • 4 cups reduced-sodium vegetable broth
  • 1 cup uncooked green lentils, rinsed and drained
  • 1 cup chopped yellow onion
  • 3/4 cup chopped carrots
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 5 sprigs thyme
  • 4 cloves garlic, minced

Cook for 7 hours.

Step 2

Using a blender or food processor, combine and process until smooth, then add to slow cooker.

  • 1 (15 oz) can unsalted chickpeas, drained and rinsed
  • 3/4 cup water
  • 2 tablespoons olive oil

Step 3

Add to slow cooker and cook for 30 minutes:

  • 1 tablespoon fresh lemon juice
  • 2 cups thinly sliced lacinato kale

Step 4

  • Add 1/2 teaspoon sherry or red wine vinegar.
  • Serve!