Ingredients:

  • 1 lb brown lentils, rinsed and picked over
  • 8 cups low-sodium vegetable broth
  • 14.5 oz crushed tomatoes
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 bay leaves
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Prep the base: Combine the 1 lb rinsed brown lentils, diced onion, 3 sliced carrots, 2 stalks of celery, and 4 cloves of minced garlic in the base of your 6 quart slow cooker. Note: Starting with everything in the pot ensures even heat distribution.
  2. Coat with aromatics: Stir in the 2 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp thyme, 1 tsp salt, and 1/2 tsp pepper. Stir until the vegetables are lightly coated and the spices smell fragrant.
  3. Liquify: Pour in the 14.5 oz crushed tomatoes and the 8 cups of vegetable broth. Note: This creates the environment for the lentils to hydrate.
  4. Add the herbs: Place the 2 bay leaves on top and stir gently to ensure the tomato paste is fully integrated into the liquid.
  5. Set and forget: Cover the pot. Cook on Low for 7 hours (or High for 4-5 hours) until the lentils are tender to the bite but still hold their shape.
  6. Check the texture: Around the 6.5 hour mark, check a lentil. It should smash easily against the roof of your mouth without being mushy.
  7. Final aromatics: Once the 7 hours are up, remove the bay leaves. Stir in the 2 cups of fresh baby spinach and 1 tbsp of lemon juice. The greens will wilt almost instantly in the steam.
  8. The finishing touch: Ladle the soup into bowls and drizzle each serving with the 2 tbsp extra virgin olive oil.
  9. Season to taste: Taste one last time. If it feels flat, add another tiny squeeze of lemon or a pinch of salt.
  10. Serve immediately: The soup will continue to thicken as it sits, so serve it while it's at its peak velvety consistency.