Crock Pot Lentil Veggie Stew

It’s been cold, rainy and — thankfully — really quiet here after the holidays, which means there’s plenty of time for me to make warm soup to fill everyone’s belly. Even though I’ve been in less of a rush than usual, that doesn’t mean I’m not looking for ways to make life easier for myself in the kitchen.

Ingredients:

1 tablespoon olive oil

1 large onion, diced

2 garlic cloves, minced

2 leeks, chopped (use only the white and light green part of the leek)

2 large carrots, chopped

3 celery stalks, diced

2 bay leaves

1 tablespoon fresh thyme

1 tablespoon kosher salt

8 cups vegetable broth

1 (32 ounce) can chopped tomatoes

16 ounces dried lentils

2 cups kale or swiss chard, chopped