Curried Leek , Lentil and Kale Stew

5 ½ cups water

2 tablespoons chicken boulion

1 leek thinly sliced

4 leaves kale, sliced into ribbons, stems removed

2 carrots, peeled and sliced

2 cups brown lentils

2 cloves garlic minced

1 teaspoon curry powder

Combine all in a slow cooker. Cook on low for about 8 hours.