Ingredients
Scale
- 1 cup (200 g) dried lentils
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz or 400 g) diced tomatoes
- 6 cups (1.4 L) vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups (300 g) spinach, fresh
Instructions
- Rinse the lentils under cold water and set aside.
- In the slow cooker, combine lentils, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper.
- Stir to mix all ingredients well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until lentils are tender.
- In the last 15 minutes of cooking, stir in the fresh spinach.
- Serve hot and enjoy!
Notes
- Add a splash of lemon juice before serving for extra brightness.
- This soup freezes well, so make a big batch and store leftovers.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: slow cooker, lentil soup, healthy recipe