3 cups low sodium chicken broth
3 cups water
1 medium onion, cut into thin wedges
1 1/2 cups chopped celery
1 1/2 cups thinly sliced carrots
1 cup lentils, rinsed and drained
6 ounces cooked ham, diced
1 1/2 teaspoons dried thyme, crushed
3 cups shredded fresh kale
1 ounce Parmesan cheese, shaved
In a 4- to 5-quart slow cooker, combine broth, the water, onion, celery, carrot, lentils, ham, and thyme. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Stir in kale. Ladle into bowls. Top each serving with Parmesan cheese.
Nutrition Information: 235 calories, 5 g fat, 227 mg sodium, 27 g carbohydrates, 12 g fiber, 23 g protein