Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced (150g)
  • 3 medium carrots, sliced into rounds (120g)
  • 2 ribs celery, sliced (80g)
  • 4 cloves garlic, minced (20g)
  • 2 cups dry brown lentils, rinsed (400g)
  • 8 cups low-sodium vegetable broth (1.9L)
  • 1 can diced tomatoes (411g)
  • 1 bay leaf
  • 1 tsp ground cumin (2g)
  • 1 tsp smoked paprika (2g)
  • 1/2 tsp dried oregano (1g)
  • 1 tsp sea salt (6g)
  • 1/2 tsp black pepper (1g)
  • 2 cups fresh spinach or kale, chopped (60g)
  • 2 tbsp fresh lemon juice (30ml)

Instructions:

  1. Coat the bottom of the slow cooker with olive oil. Add the diced onion, carrots, celery, and garlic.
  2. Rinse the dry brown lentils under cold water using a fine-mesh strainer and add them to the pot.
  3. Pour in the vegetable broth and diced tomatoes with their juices.
  4. Stir in the ground cumin, smoked paprika, dried oregano, sea salt, and black pepper. Add the bay leaf.
  5. Cover and cook on High for 4 hours or Low for 8 hours until lentils are tender.
  6. Remove the bay leaf. Stir in the chopped spinach or kale and allow to wilt in the residual heat for 2-3 minutes.
  7. Stir in the fresh lemon juice immediately before serving.