Ingredients:

  • 2 cups Dried Brown or French Green Lentils, rinsed
  • 6 cups Low-Sodium Vegetable Broth
  • 1 can (14.5 oz) Fire-Roasted Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, sliced into rounds
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 4 cups Fresh Baby Spinach, packed
  • 1 large Lemon, juiced
  • 1/4 cup Fresh Parsley, chopped
  • Salt to taste
  • Cracked Black Pepper to taste

Instructions:

  1. Rinse lentils under cold water until clear. Place the lentils, carrots, celery, onion, garlic, and fire-roasted tomatoes into the slow cooker basin.
  2. Stir in the tomato paste and dried spices (oregano and smoked paprika) to ensure the aromatics are evenly distributed.
  3. Pour the vegetable broth over the ingredients. Cover and cook on High for 4 hours (or Low for 7-8 hours) until the lentils are tender.
  4. For a velvety texture, blend exactly one cup of the cooked soup using an immersion blender or standard blender, then stir it back into the pot.
  5. Turn off the heat. Stir in the fresh baby spinach, lemon juice, and chopped parsley. Allow the residual heat to wilt the spinach for 2-3 minutes before serving.
  6. Season with salt and cracked black pepper to taste.