Total Choice Crock-Pot Lentil and Kale Soup

This recipe almost could not be simpler. It is a matter of throwing the right ingredients into a Crock-Pot and letting the flavors meld. Serve this meal to your family on a chilly winter evening, or make a pot for yourself and enjoy it throughout the week. Although this recipe is low in calories, it is filling and full of flavor. Get the complete Total Choice Plan here.

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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)

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. 

Serving size: 1 1/4 cups

Calories: 90                 Sodium: 180 mg           Sugars: 5 g                   Cholesterol: 0 mg

Saturated Fat: 0 g        Fiber: 4 g                      Protein: 4 g                  Carbohydrate: 17 g