Lentil Veggie Stew

Source: sweetphi.com

• 1½ cups red lentils
• 4 large carrots, peeled and chopped
• 1 red bell pepper, chopped
• 2 celery stalks chopped
• ½ a bunch of kale (about 4 leaves) stems removed and chopped
• 2 russet potatoes, peeled and chopped
• 1 jalapeno, chopped (optional)
• 2 garlic cloves, pressed
• ½ an onion, chopped
• 1 teaspoon salt
• 1 teaspoon parsley
• ½ teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon garlic salt
• ¼ teaspoon cayenne pepper
• 6½ cups vegetable stock

1. Place all ingredients in a slow cookerand 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 a dollop of sour cream and crusty bread on the side (optional)