Simple flavors and a rustic touch will make this soup an instant home-cooked favorite,
especially on chilly, wintry days. Inexpensive dried lentils make up the bulk of the
soup, helping fill in your fiber gaps and keep you full longer. Chickpeas are the secret
ingredient to achieve supreme creaminess, which become delightfully smooth when
blended, and sneak in an extra 3g fiber per serving.
4 cups reduced-sodium vegetable broth
1 cup uncooked green lentils
1 cup yellow onion, chopped
3/4 cup carrots, chopped
2 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
5 thyme sprigs
4 garlic cloves, minced
1 15 oz can chickpeas, rinsed and drained
3/4 cup water
2 Tbsp olive oil
1 Tbsp fresh lemon juice
2 cups thinly sliced kale
1/2 tsp sherry or red wine vinegar
1. Coat a 5- to 6-quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic) in slow cooker; stir well. Cover and cook on low 7 hours.
2. Process chickpeas, 3/4 cup water, oil, and lemon juice in a blender until smooth. Add chickpea mixture and kale to slow cooker; stir well. Cover and cook on low 30 minutes. Stir in vinegar.
Yield: (serving size: about 1 1/2 cups)