Slow Cooker Creamy Lentil Soup

Cooking Spray

4 cups reduced-sodium vegetable broth

1 cup uncooked green lentils

1 cup chopped yellow onion

3/4 cup chopped carrots

2 tsp. ground cumin

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

5 thyme sprigs

4 cloves garlic, minced

1 (15-oz.) can unsalted chickpeas, rinsed and drained

3/4 cup water

2 Tbsp. olive oil

1 Tbsp. fresh lemon juice

2 cups thinly sliced lacinato kale

1/2 tsp. sherry or red wine vinegar

Coat a 5-6-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.

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.

Servings 5, Calories 312.