Ingredients
Scale
- 1 ½ cups dried green lentils
- 1 cup diced yellow onion
- 3 medium carrots (peeled and chopped)
- 3 cloves garlic (minced)
- 1 tablespoon herb and garlic seasoning
- 1 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 1 teaspoon salt
- 15 oz can crushed tomatoes
- 3 cups chicken or vegetable broth
- 2 cups fresh spinach (for later)
- 1 tablespoon olive oil (for later)
Instructions
- Add all ingredients, except spinach and olive oil, to the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until lentils are softened.
- Stir in spinach and olive oil, heating through for an additional 15 minutes.
- Serve garnished with chopped herbs, shaved parmesan, or a dollop of Greek yogurt as desired.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
Substitute kale or Swiss chard for the spinach if preferred.
Feel free to adjust the spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg