1 1/2 cups red lentils
4 large carrots, peeled and chopped
1 red bell pepper, chopped
2 celery stalks chopped
1/2 a bunch of kale (about 4 leaves) stems removed and chopped
2 sweet potatoes, peeled and chopped
1 jalapeno, chopped (optional)
2 garlic cloves, minced
1 onion, chopped
1 teaspoon salt
1 teaspoon parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon garlic salt
1/4 teaspoon cayenne pepper
6 1/2 cups vegetable stock
1. Place all ingredients in a crockpot and pour in vegetable stock.
2. Cook on high for 5 hours, or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.
3. Serve with crusty gluten free bread or some dairyer sour cream. Enjoy!
PS- My girls don't love lentils so I threw it all in the blender and blended their bowls up! They loved it!
Original recipe red sweet phi