Ingredients:

  • 1 cup (200g) dried green or brown lentils, rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 (14.5 oz / 400g) can diced tomatoes, undrained
  • 6 cups (1.5 liters) vegetable broth or water
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 cups (60g) fresh spinach or kale, chopped
  • Juice of 1 lemon (optional, for brightness)

Instructions:

  1. Dice the onion, carrots, and celery. Mince the garlic.
  2. In the slow cooker, add lentils, diced onion, garlic, carrots, celery, diced tomatoes, and seasonings.
  3. Pour in the vegetable broth or water, ensuring all ingredients are submerged.
  4. Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
  5. When done, stir in the chopped greens and lemon juice. Cook for an additional 10-15 minutes until greens are wilted.
  6. Adjust salt and pepper as needed before serving.