Lentil Soup (With Kale And Balsamic) - cooking recipe

Ingredients

3 carrots, chopped
3 celery ribs, chopped
1 onion, chopped (I prefer to microwave in a micro-safe container for a minute or so to soften)
3 -4 garlic cloves, minced
8 8 cups vegetable broth or 8 cups chicken broth
1 tablespoon olive oil
2 cups dried lentils, rinsed
1 teaspoon dried thyme
salt and black pepper
Last Minutes Add Ins
1 1/2 teaspoons balsamic vinegar
1 bunch kale, washed de-stemmed and chopped

Preparation

Put ingredients (carrots through black pepper) in the slow cooker. Set slow cooker on low and cook for about 6-8 hours or until lentils are tender.
About 10 minutes before you are ready to serve the soup, add the balsamic vinegar and chopped kale.