Savory Lentil and Ham Soup with Carrots and Spinach
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried brown lentils, rinsed
- 2 cups diced cooked ham
- 3 medium carrots, peeled and sliced
- 4 cups fresh spinach leaves
- 1 medium onion, diced
- 2 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the rinsed lentils, diced ham, sliced carrots, diced onion, and minced garlic to the slow cooker.
- Pour in the chicken broth and stir in the dried thyme, salt, and black pepper.
- Cover and cook on low for 7 hours until the lentils are tender and the carrots are soft.
- Stir in the fresh spinach leaves during the last 10 minutes of cooking so they wilt but stay bright.
- Taste and adjust salt or pepper if needed before serving.
Notes
If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. You can swap the spinach for frozen chopped spinach added straight from the bag if that is what you have on hand. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing flavor.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board