Ingredients:

  • 1.5 cups dry brown lentils, rinsed
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 large yellow onion, finely chopped
  • 2 medium gold potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 1 can (14.2oz) diced tomatoes, unsalted
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups fresh baby spinach, chopped
  • fresh parsley for garnish

Instructions:

  1. Combine the rinsed lentils, diced carrots, celery, onion, potatoes, and minced garlic in the slow cooker.
  2. Stir in the diced tomatoes, vegetable broth, thyme, cumin, smoked paprika, salt, and pepper until spices are evenly distributed.
  3. Secure the lid and set the slow cooker to Low for 7–8 hours or High for 4 hours, until the lentils have softened and the potatoes are tender.
  4. Stir in the chopped baby spinach or kale until wilted.
  5. Stir in the freshly squeezed lemon juice to brighten the flavors and balance the earthiness of the lentils.
  6. For a creamier texture, use an immersion blender to partially puree a portion of the cooked legumes and vegetables directly in the pot.