Ingredients

The following ingredients have 10 Servings
  • 16 ounces dried lentils
  • 1 tablespoon olive oil
  • 1 large onion, chopped ((about 2 cups of onion))
  • 2 garlic cloves, chopped
  • 1 pound cauliflower, chopped into very small florets
  • 2 leeks, white and green parts only, halved, washed carefully, and chopped)
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 1 tablespoon chopped fresh thyme or 1 tsp dried thyme
  • 2 teaspoons kosher salt ((or to taste))
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne ((very spicy-- add 1/4 tsp or less for a milder flavor))
  • 1/4 teaspoon black pepper
  • 8 cups low sodium vegetable broth
  • 32 ounces diced tomatoes with juice ((1 large can))
  • 2 cups chopped kale or Swiss chard
  • Plain yogurt, herbed goat cheese, feta, crème fraîche, grated Parmesan, Greek yogurt or lowfat sour cream

Instruction

  • Sort the lentils, discarding any stones or impurities. Rinse the lentils in a wire mesh strainer.
  • Heat the oil in a skillet over medium heat. Saute the onion for about 4 minutes, till softened. Add the chopped garlic and saute for another minute.
  • Pour the softened onions and garlic into the slow cooker and add the remaining ingredients (minus toppings).Cover the slow cooker and turn heat to high. Set timer to 6 hours on high, or 8 hours on low, until the lentils are tender.
  • Serve hot with your choice of toppings.