Ingredients:

• 1 large onion, diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• ¾ cups dried green lentils
• ½ tsp. dried oregano
• ¼ tsp. sea salt
• 1 bay leaf
• 3 cups vegetable stock
• Juice of 1 lemon
• 3 cups chopped kale
• 1 dash of hot pepper sauce

Instructions:

1. In a slow cooker, combine all ingredients except lemon, kale and hot pepper sauce.
2. Cover and cook on low for 5 to 7 hours until the vegetables and lentils are tender.
3. Add the kale, lemon and hot pepper sauce around 20 minutes until wilted.