Yields: 6 servings | Serving Size: 1 1/2 cups
Prep Time: 10 minutes
Cook Time: 6-8 hours on low, 3-4 hours on high
1 cup green lentils, rinsed
1/2 red onion, chopped small
5 cups organic vegetable broth
2 celery ribs, chopped small
1 large carrot, peeled and chopped small
1 small sweet potato, peeled and chopped small
3 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon lemon zest
1/2 fresh lemon juice
2 tsp dried mint leaves
pinch of salt
2 tablespoons dried oregano
2 tablespoons tomato paste
3 cups fresh baby spinach
In a slow cooker, combine all ingredients except for the lemon juice, tomato paste and spinach. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
After the cook time is complete and the lentils are tender, stir in the lemon juice, tomato paste and spinach. Cover and cook until the spinach is wilted.
Spoon into serving bowls and enjoy!