• 2 large carrots, chopped
• 2 large stalks celery, chopped
• 1/2 yellow onion, diced
• 1 medium yam, peeled and cubed
• 2 cups WP Rawl Farms® Kale 
• 1 quart low sodium vegetable broth
• 2 tablespoons extra virgin olive oil
• 1 cup dry lentils
• 1 bay leaf
• 2 teaspoons dried Italian seasoning
• 1 tablespoon minced garlic
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• Springs of fresh rosemary, some minced, some left whole

Combine all ingredients except rosemary in a slow cooker. Turn heat on high and cook for 5 hours. Just before serving garnish each portion with a combination of minced and fresh rosemary.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.