This recipe is based on the basic traditional French Lentil Soup recipe and replaces chicken stock with vegetable broth. Feel free to add more broth or water for a "soupier" consistency. This recipe is perfect for a weeknight dinner paired with a quick mixed green salad.
Using a slow cooker, add the rinsed lentils, vegetable broth, water, tomato paste, shallots, onion, carrots, celery, rice, bay leaves, dried thyme, and cook on low for 6-8 hours.
Just before serving add the salt and pepper, fresh tarragon, thyme leaves, sage, and kale. Stir to incorporate the fresh herbs into the soup. Let kale wilt and serve hot garnished with fresh chopped parsley.