Simple flavors and a rustic touch will make this soup an instant home-cooked favorite, especially on chilly, wintry days. Inexpensive dried lentils make up the bulk of the soup, helping fill in your fiber gaps and keep you full longer. Chickpeas are the secret ingredient to achieve supreme creaminess, which become delightfully smooth when blended, and sneak in an extra 3g fiber per serving.

This Story Originally Appeared On cookinglight.com

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Greg DuPree

Recipe Summary

prep:
15 mins
total:
7 hrs
Yield:
Serves 5 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 5- to 6-quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic) in slow cooker; stir well. Cover and cook on low 7 hours.

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  • Process chickpeas, 3/4 cup water, oil, and lemon juice in a blender until smooth. Add chickpea mixture and kale to slow cooker; stir well. Cover and cook on low 30 minutes. Stir in vinegar.

Nutrition Facts

312 calories; fat 7g; saturated fat 1g; protein 15g; carbohydrates 47g; fiber 12g; sugars 5g; added sugarg; sodium 547mg; calcium 12% DV; potassium 16% DV.