Ingredients:

  • 1 medium onion, diced (150g)
  • 3 medium carrots, sliced into rounds (120g)
  • 2 stalks celery, diced (60g)
  • 4 cloves garlic, minced (20g)
  • 2 cups (400g) dried brown or green lentils, rinsed and sorted
  • 1 can (14.5 oz / 411g) diced tomatoes, with juices
  • 6 cups (1.4L) vegetable broth, low sodium
  • 2 tbsp (30ml) tomato paste
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) ground coriander
  • ½ tsp (1g) smoked paprika
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 3 cups (90g) fresh baby spinach or chopped kale
  • 2 tbsp (30ml) fresh lemon juice
  • 2 tbsp (30ml) extra-virgin olive oil

Instructions:

  1. Prep all vegetables using a uniform dice. Rinse the lentils under cold water in a fine mesh strainer until the water runs clear.
  2. Place the diced onion, carrots, celery, and garlic into the slow cooker.
  3. Add the rinsed lentils, diced tomatoes, tomato paste, cumin, coriander, smoked paprika, salt, and pepper.
  4. Pour the vegetable broth over the mixture and stir gently until the tomato paste is fully mixed in.
  5. Cover and cook on High for 3 to 4 hours (or Low for 7 to 8 hours) until the lentils are tender but not mushy.
  6. Stir in the baby spinach or kale. Let the residual heat wilt the greens for 2 minutes.
  7. Turn off the heat. Stir in the fresh lemon juice.
  8. Drizzle with olive oil just before serving.