Ingredients:

  • 1 lb dry brown lentils, sorted and rinsed
  • 6 cups low-sodium vegetable broth
  • 14.5 oz canned crushed tomatoes, no salt added
  • 1 large yellow onion, finely diced
  • 3 medium carrots, sliced into 1/4-inch rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.25 tsp crushed red pepper flakes
  • 2 cups fresh baby spinach, de-stemmed
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Place the rinsed lentils, onion, carrots, celery, and garlic into the slow cooker. Sprinkle the cumin, paprika, oregano, and red pepper flakes over the top.
  2. Pour in the crushed tomatoes and vegetable broth. Stir once to ensure spices are incorporated and not clumped against the walls.
  3. Cover and cook on Low for 7–8 hours (or High for 4–5 hours) until the lentils are tender but still hold their shape.
  4. Switch the slow cooker to the 'Warm' setting. Fold in the fresh baby spinach and stir until wilted (about 2 minutes).
  5. Stir in the lemon juice and extra virgin olive oil. Season with sea salt and black pepper to taste before serving.