1 large onion, diced
2 each carrots and stalks celery, thinly sliced
3/4 cup (175 mL) dried green lentils
1/2 tsp (2 mL) dried oregano
1 bay leaf
1/4 tsp (1 mL) salt
3 cups (750 mL) vegetable stock
3 cups (750 mL) chopped kale or spinach
2 tbsp (25 mL) lemon juice
Dash hot pepper sauce
lemon wedges (optional)

In slow cooker, combine onion, carrots, celery, lentils, oregano, bay leaf and salt ; pour in stock and 3 cups (750 mL) water. Cover and cook on low for 5 to 7 hours or until lentils and vegetables are tender.

Add kale; cover and cook on high for 20 minutes or until wilted. Discard bay leaf. Stir in lemon juice and hot pepper sauce. Serve with lemon wedges (if using).