Recipe: Slow Cooker Kale and Lentil Soup

Makes 4-6 servings

Ingredients:

• 2 cups onions, chopped
• 1 1/2 tsp minced fresh garlic
• 1 cup red lentils
• 2 cups chopped leeks, white part only
• 1 1/2 tsp black pepper
• 1 1/2 tsp dried thyme
• 1/2 tsp cumin
• 1 1/2 cups chopped celery
• 1 1/2 cups peeled and chopped carrots
• 2 cups diced sweet potatoes
• 3 cups chopped tomatoes, or 1 28-oz can chopped tomatoes
• 6 cups low-sodium vegetable stock
• 1/8 cup tomato paste
• 4 tbsp balsamic vinegar
• 1 1/2 tbsp hot sauce
• 3 cups kale, ribs removed, chopped, blanched

Process:

In a sauté pan on low heat, dry-sauté onions until transparent. Add the garlic and cook until fragrant. Place sautéed onion, garlic and remaining ingredients into the Crock-Pot, stir, mix well, cover and cook on high temperature for 4 hours.

Whole Grain Corn Bread Ingredients:

• 2 cups whole wheat flour
• 2 cups cornmeal
• 4 teaspoons baking powder
• 1 1⁄2 teaspoons salt
• 1⁄2 cup honey
• 1⁄4 cup oil
• 2 cups organic whole milk
• 2 eggs

Process:

• Combine the corn meal, flour, baking powder, and salt.
• Add the honey, oil, milk and eggs.
• Mix just enough to moisten the batter.
• Pour the batter into an oiled 9 by 13 inch baking pan.
• Bake in a 375 degree oven for 20-35 minutes or until golden brown.