Slow Cooker Creamy Lentil Soup

Ingredients:

• Cooking spray
• 4 cups reduced-sodium vegetable broth
• 1 cup uncooked green lentils
• 1 cup chopped yellow onion
• 3/4 cup chopped carrots
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 5 thyme sprigs
• 4 garlic cloves, minced
• 1 (15-oz.) can unsalted chickpeas, rinsed and drained
• 3/4 cup water
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 cups thinly sliced kale
• 1/2 teaspoon sherry or red wine vinegar

Instructions:

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.

Makes 1 Servings

Calories: 312;    Fat: 7g;   Carbs: 47g;   Fiber: 12g;  Protein: 15g