Such an easy soup to make when the weather starts getting a little chilly.
Also, a great way to use up any greens you have left in your garden!
Ingredients and directions:
-Veggie base: saute onions, carrots, and celery in 2 T coconut oil
-Transfer to slow cooker and add lentils: 2 cups french lentils, rinsed
-Liquid: Water or broth (to cover)
-Season: bay leaf, italian seasoning, salt, etc.
-Add greens towards the end of cooking: Kale, asian greens, tatsoi
-Add fresh herbs towards the end of cooking: sage, tarragon, etc.
Optional: Add peas or any other veggie you crave.
Slow cooker– start in the morning and keep on LOW all day long. Add greens and herbs when you get home, serve after about 15 minutes. Serve over a whole grain like quinoa. Sprinkle a little bit of Braggs Liquid Aminos if you like.