Lentil Soup (With Kale And Balsamic)

• 3 carrots, chopped
• 3 celery ribs, chopped
• 1 onion, chopped (I prefer to microwave in a micro-safe container for a minute or so to soften)
• 3 -4 garlic cloves, minced
• 8 8 cups vegetable broth or 8 cups chicken broth
• 1 tablespoon olive oil
• 2 cups dried lentils, rinsed
• 1 teaspoon dried thyme
• salt and black pepper
• Last Minutes Add Ins
• 1 1/2 teaspoons balsamic vinegar
• 1 bunch kale, washed de-stemmed and chopped

1. Put ingredients (carrots through black pepper) in the slow cooker. Set slow cooker on low and cook for about 6-8 hours or until lentils are tender.
2. About 10 minutes before you are ready to serve the soup, add the balsamic vinegar and chopped kale.

carrots, celery, onion, garlic, vegetable broth, olive oil, dried lentils, thyme, salt, minutes, balsamic vinegar

Taken from www.food.com/recipe/lentil-soup-with-kale-and-balsamic-517351 (may not work)