Ingredients:

  • 1 medium onion, diced (150g)
  • 2 medium carrots, diced (120g)
  • 2 stalks celery, diced (60g)
  • 4 cloves garlic, minced (20g)
  • 2 tbsp olive oil (30ml)
  • 1 lb brown or green lentils, rinsed and drained (450g)
  • 1 can (14.5 oz) diced tomatoes (411g)
  • 6 cups vegetable broth, low sodium (1.4L)
  • 1 tsp ground cumin (5g)
  • 1 tsp smoked paprika (5g)
  • 1 bay leaf
  • 1 tsp salt (5g)
  • 1/2 tsp black pepper (2g)
  • 2 cups fresh baby spinach or chopped kale (60g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1/4 cup fresh parsley, chopped (15g)

Instructions:

  1. Combine the diced onion, carrots, celery, and minced garlic into the slow cooker. Add rinsed lentils, diced tomatoes with juice, vegetable broth, olive oil, cumin, smoked paprika, salt, pepper, and the bay leaf. Stir until spices are evenly distributed.
  2. Cover the pot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours until lentils are tender and vegetables have softened.
  3. Use an immersion blender directly in the pot and pulse 3–5 times to partially blend a small portion of the lentils and vegetables to create a creamy base.
  4. Stir in the fresh baby spinach or kale and allow residual heat to wilt the greens for 2–3 minutes. Stir in the fresh lemon juice and chopped parsley immediately before serving.