Ingredients:

  • 1 cup (200g) dried green or brown lentils, rinsed
  • 1 medium onion, diced (about 1 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups (960ml) vegetable broth
  • 1 (14.5oz/410g) can diced tomatoes, with juices
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil (optional)
  • 2 cups (about 60g) fresh spinach or kale, roughly chopped (optional, for added greens)

Instructions:

  1. Rinse lentils and set aside. Dice onion, carrots, celery, and mince garlic.
  2. In a pan, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for about 5 minutes until softened. Add garlic and sauté for an additional minute, until fragrant.
  3. Add lentils, cooked vegetables (or raw if opting not to sauté), diced tomatoes, broth, cumin, thyme, bay leaf, salt, and pepper to the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Check for doneness; lentils should be tender.
  5. Stir in spinach or kale during the last 15 minutes of cooking. Remove bay leaf before serving.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.