This easy slow cooker lentil soup is made with pantry staples like green lentils, carrots, and spinach for a hearty vegan or vegetarian meal.
1. Add the onion, celery, carrot, garlic, 1 teaspoon salt, lentils, tomatoes, stock and bay leaf to a 6-quart slow cooker, stirring to combine. Do not add the spinach.
2. Cover and cook on high for 4-6 hours or on low for 6-8 hours, or until the veggies and lentils are soft.
3. Remove the lid, remove the bay leaf, add the vinegar, and stir to combine. Add additional stock to thin if needed. Taste and add the remaining 1 teaspoon salt or more vinegar, if desired.
4. Using an immersion blender, blend for 5-10 seconds for creaminess while maintaining texture. Alternatively, blend ½ to 1 cup in a blender and return to the soup.
5. Add the spinach and stir to combine.
6. Serve with a generous drizzle of olive oil and your favorite toppings.
If the final soup tastes bland, add more salt 1 teaspoon at a time or an extra tablespoon of red wine vinegar.
Use green, brown, or French lentils. Do not use red lentils.
Cooking time and liquid absorption can vary, so adjust the stock amount as needed.
Soup will thicken as it cools. Let it cool 30 minutes before serving for a thicker texture.
Optional toppings include olive oil, cracked pepper, grated parmesan (or vegan alternative), parsley, red pepper flakes, and crusty bread.
Find it online: https://paulakitchen.com/easy-slow-cooker-lentil-soup/