Kale Lentil Soup

I haven’t been wanting to eat salad lately because it’s cold and everywhere around me is cold, so the thought of throwing it all into a soup sounded like a rather worthy idea. Couple that with the fact that I had a whole lot of lentils that I bought on sale a couple months ago and we had ourselves a winner! Recipe adapted from here!

I just realized that the picture makes it look more like stew than anything else, but it came out like a super super hearty soup. (It’d probably work really well over rice.) Makes about 12 small-ish servings and very adaptable! You can throw in potatoes to make it more filling, take out the chicken essence and use vegetable broth to make it vegetarian/vegan, cut up sausage for more protein…

Kale Lentil Soup

159 calories, 26g CHO’s, 2g fat, 10g protein, 8g fiber, 29mg sodium!

Ingredients:
-12 oz. frozen vegetables
-6 cups water
-1 1/2 tbsp chicken essence (optional! sub with veggie broth or just omit altogether)
-1 tsp dried thyme
-sea salt
-freshly ground black pepper
-1 cup green lentils
-1 cup red lentils
(For Later)
-1 pack Harvest Sensations Kale Salad (please don’t throw in the dressing)
-1 1/2 tsp balsamic vinegar

Instructions:
1) Put all ingredients into crockpot and cook on high for 4 hours (or low for 6-8).
2) Add kale + balsamic vinegar ~10-15 minutes before serving.