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Mediterranean Tomato and Lentil Stew
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 1 (28 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 12 oz bag frozen spinach
  • 1 cup frozen chopped onions
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

  • Add the rinsed lentils to the slow cooker.
  • Pour in the diced tomatoes with their juices and the vegetable broth.
  • Add the frozen spinach and frozen onions.
  • Sprinkle in the oregano, basil, and garlic powder.
  • Season with salt and pepper.
  • Stir everything together until well combined.
  • Cover and cook on low for 7 to 8 hours until the lentils are soft.

Notes

If the stew thickens too much during cooking, stir in a splash of broth before serving. It pairs well with crusty bread or cooked rice to soak up the tomato broth. Leftovers store in the fridge for up to four days and reheat easily on the stovetop.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker