Ingredients:

  • 1 medium yellow onion, finely diced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 cups dried brown or green lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes (unsalted)
  • 8 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 3 cups fresh baby spinach or chopped kale
  • 1 tbsp freshly squeezed lemon juice
  • 0.5 tsp red pepper flakes

Instructions:

  1. Dice the onion, carrots, and celery into uniform pieces. Mince the garlic finely.
  2. Combine diced vegetables, rinsed lentils, diced tomatoes, vegetable broth, tomato paste, bay leaf, and all dry spices into the slow cooker. Stir well to incorporate the tomato paste.
  3. Cover and cook on Low for 7-8 hours or High for 4 hours, until the lentils are tender but not disintegrating.
  4. Remove the bay leaf. For a thicker consistency, use an immersion blender to pulse the soup 3-4 times without over-blending.
  5. Stir in the baby spinach or kale and let it wilt in the residual heat for 2-3 minutes.
  6. Stir in the lemon juice just before serving to brighten the flavors.