Slow Cooker Lentil Cauliflower Stew

Source: toriavey.com

16 oz dried lentils (soaked overnight)

8 cups low sodium vegetable broth

1 large can (32 oz) diced tomatoes with juice

1 cup chopped onion

1 lb. cauliflower, chopped into very small florets

2 leeks, white and green parts only, halved, washed carefully, and chopped)

2 large carrots, peeled and chopped

3 celery stalks, chopped

2 bay leaves

1 tbsp chopped fresh thyme or 1 tsp dried thyme

1 tsp cumin

1/2 tsp cayenne (very spicy-- add 1/4 tsp or less for a milder flavor)

1/4 tsp black pepper

2 cups chopped kale or Swiss chard

Place all ingredients in slow cooker & cover. Cook 6 hours on high, or 8 hours on low, until the lentils are tender.

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