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- 1 cup green or brown lentils, rinsed and drained - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (14.5 oz) diced tomatoes, undrained - 4 cups vegetable broth - 4 cups fresh spinach, chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 2 bay leaves - Salt and pepper to taste - 2 tablespoons olive oil - Optional: Lemon wedges for serving

Lentil and Spinach Soup in the Slow Cooker

Discover the Hearty Lentil and Spinach Bliss Soup, a comforting and nutritious dish that's perfect for any dietary preference. This delightful soup features protein-rich lentils, vibrant spinach, and a blend of fresh vegetables, creating a satisfying meal packed with flavor. Easy to make and loaded with vitamins, it's ideal for a cozy dinner or healthy lunch. Enjoy this warm, savory bowl of goodness that both nourishes and delights your taste buds. Perfect for meal prep, this soup will quickly become a kitchen favorite.
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Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

4 cups vegetable broth (low sodium recommended)

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon dried thyme

¼ teaspoon black pepper

1 bay leaf

4 cups fresh spinach, roughly chopped

1 can (14.5 oz) diced tomatoes, with juices

2 tablespoons olive oil

Salt to taste

Fresh lemon wedges (for serving, optional)

Instructions
 

Prepare the Base: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions, and sauté for about 3-4 minutes until they start to become translucent. Add the minced garlic and cook for an additional minute until fragrant.

    Slow Cooker Setup: Transfer the sautéed onion and garlic to your slow cooker. Add the diced carrots, celery, lentils, diced tomatoes with their juices, broth, cumin, smoked paprika, thyme, black pepper, and bay leaf. Stir to combine all the ingredients thoroughly.

      Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the vegetables are soft.

        Add the Greens: About 30 minutes before serving, add the chopped spinach to the soup and stir well. Allow it to cook on high for the remaining time, until the spinach is wilted and tender.

          Final Touches: Once cooking is complete, taste the soup and add salt as needed. Remove the bay leaf before serving.

            Serve: Ladle the soup into bowls and garnish with fresh lemon wedges if desired, which add a delightful zing!

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings