comforting slow cooker lentil soup with kale and carrots for winter

Ingredients

• 2 cups brown or green lentils, rinsed and sorted
• 3 medium carrots, diced (about 1 1/2 cups)
• 3 celery stalks, finely chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups packed chopped kale, stems removed
• 6 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (optional)

Instructions

1. Prep vegetables: Dice carrots, chop celery, dice onion, mince garlic, and chop kale, removing tough stems.
2. Sort and rinse lentils: Spread on a plate to check for stones, then rinse under cold water until clear.
3. Sauté aromatics (optional): Heat olive oil in a skillet. Cook onion for 3-4 minutes, then add garlic and spices for 1 minute until fragrant.
4. Layer ingredients: Add lentils, sautéed aromatics, carrots, celery, tomato paste, and broth to slow cooker. Season with salt and pepper.
5. Cook: Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until lentils are tender.
6. Add kale: Stir in chopped kale during the last 30 minutes of cooking. Adjust seasoning and add lemon juice if desired.
7. Rest and serve: Let stand 10 minutes before serving. Ladle into bowls and garnish as desired.