Ingredients
Main Ingredients
- 1.5 cups brown lentils, dry
- 1 (15-ounce) can diced fire-roasted tomatoes
- 1 cup carrots, peeled and diced
- 1/2 cup celery, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 6 cups vegan beef broth
- 2 handfuls spinach
- 1-2 tablespoons lemon juice, optional
Instructions
- Prepare Ingredients: Rinse the brown lentils under cold water and drain. Peel and dice the carrots, dice the celery and yellow onion, and mince the garlic cloves.
- Combine in Slow Cooker: Add the dried lentils, diced fire-roasted tomatoes, carrots, celery, onion, garlic, smoked paprika, cumin, pepper, and vegan beef broth into the slow cooker. Stir well to combine all the ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on high for 5 to 6 hours or on low for 7 to 8 hours, until the lentils and vegetables are tender and flavors have melded.
- Add Spinach: Once cooking is complete, stir in the handfuls of spinach until wilted, which should take just a few minutes inside the hot soup.
- Season and Serve: Taste the soup and adjust seasonings as desired. Optionally add salt and 1-2 tablespoons of lemon juice to brighten the flavors. Spoon into bowls and serve warm.
Notes
- If you prefer a smoother texture, blend part of the soup before adding the spinach.
- Brown lentils do not require soaking before cooking but can be rinsed to remove dust.
- Use low-sodium vegan beef broth to better control salt levels.
- Lemon juice is optional but adds a nice acidity to balance the earthiness of the lentils.
- This soup stores well refrigerated for up to 4 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Vegan, American
- Diet: Vegan
