Slow cooker Lentil and Spinach Soup
Updated: Apr 10, 2020
I love soup. Even in the hottest part of the Florida summer.
This is one of my favorite recipes lately so I wanted to share it. Lentil and spinach soup
2 cups dried green lentils (rinsed and picked through) 8 cups of vegetable or chicken stock
2 cups of celery, diced small 4 carrots, diced small 1 medium onion, diced small
1 shallot, diced small *optional; if you don't have a shallot, just use more onion. 3 minced garlic cloves 14 ounce can of fire roasted, plain petite diced tomatoes, or Rotel tomatoes
1 bay leaf
1/2 tsp dried thyme 1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne (optional) 1/2 tsp black pepper
2 tsp salt
9 ounce bag of fresh spinach or kale, chopped or torn roughly into pieces.
1 TBSP red wine vinegar, apple cider vinegar or Braggs amino acids
Instructions 1. In a 6 quart slow cooker add all the ingredients EXCEPT the spinach and the vinegar or amino acids. Stir and put the lid on the slow cooker. Cook on low for 7-8 hours or high for 3-4 hours. When done, remove the bay leaf and add the chopped spinach and vinegar or amino acids. Stir and allow to cook for another 10-15 minutes, uncovered (enough time for the spinach to wilt).
2. Eat a large bowl and make your tummy happy! I drizzle some Braggs amino acids onto the soup before eating. You can also serve with parmesan or goat cheese sprinkled on top. Nutritional yeast is also yummy stirred in.
*Note-this freezes really well. ***Note-this recipe is based on the the soup found on www.TabsandTidBits.com
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