Ingredients:

  • 1 lb (450g) brown or green lentils, rinsed
  • 2 cups (300g) carrots, diced
  • 2 cups (150g) celery, diced
  • 1 large (150g) yellow onion, finely chopped
  • 4 cloves (20g) garlic, minced
  • 1 can (14.5 oz / 411g) diced tomatoes with juices
  • 6 cups (1.4L) vegetable broth, low sodium
  • 2 tbsp (30ml) soy sauce
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) smoked paprika
  • 1 bay leaf
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Prep the vegetables. Dice your carrots, celery, and onion into uniform 1/2 inch pieces. Keeping them the same size ensures they all soften at the same rate.
  2. Rinse the lentils. Place the lentils in a fine mesh strainer and run cold water over them until the water runs clear. This removes excess starch and any tiny stones.
  3. Combine the base. Add the rinsed lentils, diced carrots, celery, onion, and minced garlic into the slow cooker.
  4. Add liquids and spices. Pour in the diced tomatoes (including the juice), vegetable broth, soy sauce, thyme, smoked paprika, salt, pepper, and the bay leaf.
  5. Mix well. Stir everything together with a large spoon to make sure the paprika and salt aren't clumped in one spot.
  6. Slow simmer. Cover the pot and cook on High for 3-4 hours or Low for 7-8 hours until the lentils are tender but not falling apart and the broth has thickened.
  7. Remove aromatics. Fish out the bay leaf and discard it.
  8. Add the greens. Stir in the fresh spinach and balsamic vinegar. Let the residual heat wilt the spinach for about 2 minutes.
  9. Final touch. Stir in the fresh parsley just before serving for a pop of color and freshness.