Ingredients:

  • 1 lb (450g) dried brown or green lentils, rinsed
  • 1 large (150g) onion, diced
  • 3 medium (180g) carrots, sliced into rounds
  • 3 stalks (90g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 6 cups (1.4L) vegetable broth, low sodium
  • 1 can (14.5 oz / 411g) diced tomatoes, with juices
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) ground cumin
  • 1 bay leaf
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 2 tbsp (30ml) fresh lemon juice
  • 2 cups (60g) fresh spinach or kale, chopped
  • 2 tbsp (28g) fresh parsley, chopped

Instructions:

  1. Combine the rinsed lentils, diced onion, carrots, celery, garlic, dried oregano, cumin, salt, pepper, and the bay leaf into the slow cooker.
  2. Pour in the vegetable broth and the undrained diced tomatoes. Stir once to ensure the spices are distributed.
  3. Secure the lid and set the slow cooker to Low for 7 hours, until lentils are tender and carrots have softened.
  4. Remove the bay leaf. Using an immersion blender, pulse the soup 3-5 times to release starches and create a thick base while leaving some whole lentils for texture.
  5. Stir in the fresh spinach and lemon juice. Let the soup sit for 5 minutes until the greens have wilted from the residual heat.
  6. Garnish with fresh chopped parsley before serving.