Ingredients
- 1 medium yellow onion, chopped
- 1 cup chopped celery
- 2 cups chopped carrot
- 2 cloves garlic, minced or finely grated
- 1 ½ teaspoon kosher salt, divided
- 1 ½ cups dry green lentils (or brown lentils), rinsed and picked over
- 1 (15-oz) can petite-diced tomatoes
- 6-8 cups vegetable stock, or chicken stock
- 1 large bay leaf, or 2 small bay leaves
Add at the end:
- 4 cups baby spinach
- 1 teaspoon red wine vinegar
Optional Serving Suggestions: Extra virgin olive oil, freshly cracked pepper, freshly grated parmesan cheese (traditional or vegan), fresh parsley, red pepper flakes, crusty bread
Directions
- 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, it will be added at the end.
- Cover and cook on high for 4-6 hours or on low for 6-8 hours, or until the veggies and lentils are soft.
- Remove the lid, remove the bay leaf, add the vinegar, and stir to combine. Add an additional 1-2 cups of stock to thin the soup if necessary. Taste and add the remaining ½ teaspoon salt, plus additional vinegar if desired.
- Using an immersion blender, blend for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of cooked soup to a blender. Cover, blend on high, then add back to the soup, stirring to combine. Note: Blending for just a few seconds will add a creaminess to the soup, while leaving the texture of most of the lentils and vegetables intact.
- Add the spinach, and stir to combine. Serve with a generous drizzle of olive oil, and any other toppings you like.
- Set a 6-quart pressure cooker to sauté mode for 8 minutes. Add 1 tablespoon olive oil, onion, a pinch of salt, and cook, stirring occasionally, until the onions are soft.
- Cancel the saute function. Add the celery, carrot, garlic, 1 teaspoon salt, lentils, tomatoes, stock, and bay leaf, stirring to combine.
- Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
- When the pressure cooker timer is done, allow to naturally release for 15 minutes.
- Follow remaining slow cooker steps 3-5.
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