Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (approx. 1 1/2 cups)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (14.5-ounce) can diced tomatoes, undrained (411g)
  • 1 cup brown or green lentils, rinsed (200g)
  • 1 large bay leaf
  • 1 cup chopped potatoes, such as Yukon Gold or Russet (approx. 200g)
  • 1 cup chopped zucchini (approx. 150g)
  • 1 cup chopped green beans (approx. 100g)
  • 1/2 cup chopped fresh parsley, plus extra for garnish
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, oregano, thyme, smoked paprika, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Transfer the sautéed vegetables to the slow cooker.
  3. Add vegetable broth, diced tomatoes, lentils, and bay leaf to the slow cooker. Season with salt and pepper.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until lentils are tender.
  5. Add potatoes, zucchini, and green beans to the slow cooker during the last hour of cooking time (either cooking setting), or until the potatoes are tender.
  6. Remove the bay leaf. Stir in fresh parsley. Taste and adjust seasonings as needed.
  7. Ladle into bowls and garnish with extra parsley and a squeeze of lemon juice (if desired).