Lentil & Spinach Soup (Slow Cooker Style

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf, dried
  • 4 Carrots, medium small
  • 2 stalks Celery, small
  • 3 Garlic cloves
  • 2 cups Green lentils, dried
  • 1 Onion, medium small
  • 1 Shallot, small
  • 1 9 oz-bag Spinach, fresh
  • 1/2 tsp Thyme, dried
  • 1 14-oz can Tomatoes, fire-roasted petite

• Canned Goods

  • 8 cups Vegetable stock

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Cayenne pepper
  • 2 tsp Kosher salt
  • 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on tabsandtidbits.com

Description

Ingredients

• 2 cups dried green lentils (sorted & rinsed)
• 8 cups vegetable stock
• 2 stalks celery, small diced
• 4 medium carrots, small diced
• 1 medium onion, small diced
• 1 shallot, small diced
• 3 garlic cloves, minced
• 1 14-oz can fire roasted petite diced tomatoes
• 1 dried bay leaf
• ½ t dried thyme
• 1 t ground cumin
• ½ t smoked paprika
• ¼ t cayenne pepper, or to taste
• ½ t ground black pepper
• 2 t kosher salt
• 9 oz-bag fresh spinach, roughly chopped
• 1 T red wine vinegar

Directions

• In a 6 quart or larger slow cooker, add all of the ingredients except for the spinach and red wine vinegar. Stir and cover. Cook on low for 7 to 8 hours or high for 3 to 4 hours. About 15 minutes before the soup is finished cooking, remove the bay leaf. Add the spinach and red wine vinegar. Stir and allow just enough time for the spinach to wilt (about 10 to 15 minutes).
• Serve with more ground black pepper or grated parmesan cheese.
• Enjoy!