Ingredients:

  • 1 cup (200g) dried brown or green lentils, rinsed
  • 2 large (300g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 1 medium (110g) yellow onion, diced
  • 2 medium (300g) gold potatoes, peeled and cubed
  • 3 cloves (9g) garlic, minced
  • 2 cups (60g) fresh baby spinach or kale, roughly chopped
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 can (14.5 oz / 411g) diced tomatoes, with juices
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 1 tsp (5g) salt
  • ½ tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Place diced carrots, celery, onion, potatoes, rinsed lentils, and minced garlic into the slow cooker.
  2. Pour in the vegetable broth and diced tomatoes. Stir in the oregano, thyme, salt, pepper, and add the bay leaf.
  3. Secure the lid and cook on Low for 6 hours, until lentils are tender and potatoes are soft.
  4. Remove the bay leaf and stir in the fresh spinach or kale, allowing the residual heat to wilt the greens before serving.
  5. Stir in the fresh lemon juice just before serving to brighten the flavors.