Savory and Spicy Kale and Spinach soup

I adopted this recipe from Anupy Singla's "The Indian Slow Cooker".  The first time I tried it, I kept having it by the cupful.  It's a great way to get in a ton of Kale and Spinach in a nutritious (and fat free! and low carb!) soup. I've found that the recipe is versatile enough to substitute almost any vegetable.  Enjoy!


1 large onion, peeled and chopped
2 large tomatoes, chopped
8 cloves of garlic, peeled
1 lb baby Kale (you can use regular kale, but the fibers will change the consistency of the soup)
1/2 lb Spinach
1/4 cup quinoa
2 tablespoons lentils (use any kind you have on hand, or substitute rice)
1-2 tablespoons curry powder
1 tablespoon salt
Water

1.  Place all  ingredients in slow cooker.  Add enough water to just cover the ingredients.
2.  Cook on high for 6 hours.
3.  Blend all ingredients until smooth (using either an immersion blender or by pouring into a counter-top blender and then returning it to the slow cooker).
4.  Allow to cook on high for another 0.5 hours