- 2-3 tablespoons olive oil
- 1 medium onion chopped
- 3-4 cloves freshly minced garlic
- 4 carrots, sliced or chopped
- 4 stalks of celery, diced or chopped
- 2 small sweet potatoes peeled or unpeeled and cut into bite-size pieces
- 1-1/2 cups dry lentils, rinse and drained
- 1 can of garbanzo beans, rinsed and drained
- 2 teaspoons turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 quarts vegetable broth
- 1 bunch of fresh kale with stems/spine removed and chopped into bite-size pieces
- 1 lemon, juiced
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Add the olive oil to your slow cooker, the chopped onions, and freshly minced garlic.
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Top that layer with the chopped or sliced carrots and chopped celery as well.
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Now place the peeled or unpeeled bite-size pieces of the sweet potatoes into the slow cooker.
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Rinse the lentils, let them drain, and look for any debris, if there is any. Add these to the slow cooker now.
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Rinse and drain the garbanzo beans and layer those on top of the lentils in the slow cooker.
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Now sprinkle the spices into the slow cooker. This recipe has turmeric, coriander, cumin, cayenne pepper, cinnamon, and salt. Oh, I wish you could smell this soup right now! The cayenne pepper gives it a little kick, so it's optional.
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Add the vegetable broth right now. I would start with 1-1/2 quarts of broth and then add the leftover vegetable broth as the soup cooks if needed.
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Place the lid on your slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours or until vegetables are tender. If your slow cooker is too small, use a soup pot. Bring the soup to a boil and simmer until the vegetables are tender.
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When the soup is finished, lift the lid and stir in the chopped kale, squeeze a lemon on top of the kale and add more salt if needed. Enjoy!