Ingredients
Equipment
Method
Cooking Steps
- Add the rinsed lentils, diced onion, carrots, celery, potatoes, minced garlic, diced tomatoes, vegetable broth, thyme, smoked paprika, and bay leaves to the basin of a 6-quart or larger slow cooker. Stir everything together to combine.
- Secure the lid and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The soup is ready when the lentils are tender and the vegetables are soft.
- About 10 minutes before serving, remove the bay leaves. Stir in the fresh spinach until it has just wilted.
- Stir in the fresh lemon juice and season with salt and pepper to taste. Ladle into bowls and enjoy hot.
Nutrition
Notes
For a deeper flavor, sauté the onion, carrots, and celery in a bit of olive oil before adding them to the slow cooker.
The soup will thicken as it cools. Add a splash of broth when reheating if needed.
The soup will thicken as it cools. Add a splash of broth when reheating if needed.
