Makes 8 servings
Ingredients
- 2 cups carrots, chopped
- 2 cups potatoes, unpeeled
- 2 cups celery, chopped
- 2 cups dry lentils
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 tsp. herbs de provence
- 2 cups chopped kale
- 3 tbsp. red wine vinegar
Preparation
Place carrots, potatoes, celery, lentils, onion, garlic, broth, and herbs in crock pot. Cover and cook on high for five to six hours or low for seven to eight hours. After cooking time is complete, stir in kale and vinegar. Season to taste with salt and pepper if desired.
Nutrition analysis per serving: 290 calories, 3 g fat, 18 g protein, 53 g carbohydrate, 11 g fiber, 140 mg sodium
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