Ingredients:

  • 1.5 cups (300g) dry red lentils, rinsed
  • 1 large (150g) yellow onion, diced
  • 3 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cloves (12g) garlic, minced
  • 1 can (14.5 oz / 411g) diced tomatoes (unsalted)
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 0.5 tsp (1g) crushed red pepper flakes
  • 1 tsp (5g) salt
  • 0.5 tsp (2g) black pepper
  • 2 cups (60g) fresh kale or spinach, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 0.25 cup (10g) fresh parsley, chopped

Instructions:

  1. Place the rinsed red lentils, diced onion, carrots, celery, and minced garlic into the slow cooker.
  2. Pour in the vegetable broth and diced tomatoes including the juices.
  3. Stir in the cumin, smoked paprika, red pepper flakes, salt, and pepper until well combined.
  4. Cover with the lid and cook on Low for 7–8 hours or High for 3–4 hours until lentils have softened and the soup has a thick, porridge-like consistency.
  5. Stir in the chopped kale or spinach and let the residual heat wilt the greens for 2–3 minutes.
  6. Turn off the heat and stir in the fresh lemon juice and chopped parsley.
  7. Optional: Use an immersion blender to pulse the soup 3–4 times for a creamier base.