Ingredients

The following ingredients have 4 Servings
  • 1 cup Green lentils
  • 4 cup Vegetable Broth (32oz)
  • 4 Carrots (Medium, diced)
  • 1 cup Onion (1 medium onion, diced)
  • 3 stalks Celery (Diced)
  • 1 1/2 cup Baby Bella Mushrooms (About 4 to 5 mushrooms, sliced)
  • 1 can Diced tomatoes (1 can 14.5 oz)
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper (Freshly ground)
  • 1/2 tsp Cumin
  • 1 Bay Leaf
  • 5 oz Spinach (Fresh)

Instruction

  • Dice the onion, carrots, celery stalks, and slice the Baby Bella mushrooms. Finely dice the garlic.
  • Add all that to the slow cooker. Add the lentils, vegetable broth, diced tomatoes, salt, pepper, and cumin to the slow cooker and stir.
  • Set the crock pot to low and allow to cook until the vegetables are tender, but not falling apart, about 7 1/2 hours.
  • Remove two cups of soup and add to a blender, and hit pulse a few time to slightly puree it. Then add it back to the slow cooker. You can also use an immersion blender to the same effect.
  • Add the spinach and set the slow cooker to high for 30 more minutes.
  • Serve, season with salt and pepper to taste.