Wednesday, September 22, 2010

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.

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