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| Lentil & Spinach Soup (Slow Cooker Style) |
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
- In a half-dozen quart or larger slow cooking utensil, add all of the ingredients apart from the spinach and wine vinegar. Stir and canopy. Cook on low for seven to eight hours or high for three to four hours. regarding quarter-hour before the soup is finished preparation, take away the herb. Add the spinach and wine vinegar. Stir and permit simply enough time for the spinach to wilt (about ten to fifteen minutes).
- Serve with additional ground black pepper or grated cheese cheese.
- Enjoy...
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