Cute Husband loves this soup! Slow cooking it all day gives the lentils a great texture and really lets all the flavors blend together. More reasons to love it: it’s easy, you can make it ahead of time, and you don’t have to turn on the oven, keeping the kitchen nice and cool.
Adapted from Robin Robertson’s “Lentil Soup with Ribbons of Kale” recipe in Fresh from the Vegetarian Slow Cooker.
Lentil Soup with Spinach
1 yellow onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1 tbsp minced garlic
1 1/4 c dried lentils, picked over and rinsed
6 cups low-sodium vegetable stock
1 tbs reduced-sodium soy sauce
salt and freshly ground pepper to taste
3 oz fresh spinach leaves, stems removed
1. Chop the onion, celery, and carrots.
2. Heat about 1 tbsp of olive oil in a pan with a lid. Add the minced garlic, onion, celery, and carrots. Place the lid on the pan and cook for about 8 minutes or until the vegetables have softened.
3. While the vegetables are cooking, pick over and rinse the dried lentils. Pour the lentils, vegetable stock, and soy sauce into your slow cooker.
4. Add the softened vegetables to the slow cooker.
5. Season with salt and pepper. Stir all the soup to mix everything up nicely. Cover the slow cooker and turn it on low. Let the soup cook for 8 hours. If I’m home, I like to stir the soup once every couple of hours to make sure nothing sticks to the bottom as my slow cooker runs a little hot.
After about five hours of slow cooking.
6. Right before serving the soup, tear the stems off of the spinach leaves and stir the leaves into the soup. They will wilt quickly. Add more salt and pepper to taste and serve.