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Vegetarian Lentil Vegetable Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 cups baby spinach

Instructions
 

  • Place the lentils, carrots, celery, onion, garlic, diced tomatoes with their juice, and vegetable broth into the slow cooker.
  • Add the thyme, cumin, and bay leaves. Season with salt and pepper.
  • Stir once to combine, then cover and cook on low for 7 to 8 hours until the lentils are soft.
  • Stir in the baby spinach during the final 10 minutes of cooking so it wilts evenly.
  • Remove the bay leaves before ladling the soup into bowls.

Notes

If the soup thickens overnight in the fridge, add a small splash of broth when reheating to loosen it. The spinach loses color if added too early, so keep it for the last step. Leftovers store well in the refrigerator for three days and reheat gently on the stove.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board