I love Crockpot meals.  It is such an easy way to have a tasty dinner ready at a convenient time.  With fall coming up, I am thinking about soups and stews and other warm, comforting meals.  The following recipe was written by me.  It is the first time I have ever cooked with kale.  This turned out to be a hearty, healthy, filling soup.  It is very tasty, if I do say so myself!

I am thinking of doing a Crockpot series of recipes.  Is that something that appeals to all of you?  Let me know!




Ingredients
- 2 cups dry lentils (I use mixed colors of lentils just because)
- 2 containers of sliced baby portobello mushrooms
- Big bunch of kale, sliced
- 1 Leek, chopped
- 1 Fennel bulb, chopped
- 1/4 cup chopped ginger (You can slice it in small, bite-sized matchsticks or mince it)
- Grated ginger, about an inch or so section of ginger.  (When you buy it at the store, cut off the skin, put it in a baggy, and pop it in the freezer.  You can use it for a while.)
- 8 cups low-sodium vegetable broth
- 2 tsp Worcestershire sauce
- 2 tbsp Red Wine Vinegar
- Squeeze of hot sauce (I use Sriracha)
- 1/4 cup agave
- 2 tsp Smoked paprika
- 2 tsp Turmeric
- Salt n pepper to taste
- 2-3 tsp Mrs. Dash Chicken seasoning
- 2 tsp ground sage or chopped fresh sage
- 2 tbsp garlic, minced (I use a lot of garlic because I LOVE it!)
(Optional) Parmesan cheese, sour cream, fresh lemons

Directions
Put all ingredients from the lentils to the garlic into the Crockpot.  You may have to add the broth a few cups at a time.  As things cook down you will have more room for the liquid.  Simmer in Crockpot on low for about 5 hours.

Spoon into bowls and top with Parmesan cheese and sour cream, along with a squeeze of fresh lemon juice.

Enjoy!  As always, if you make this recipe, please let me know what you think.