Servings: 6
Ingredients
- 1 cup green lentils Rinsed.
- ½ red onion Diced.
- 5 cups organic low sodium vegetable broth
- 2 stalks celery Diced.
- 1 large carrot Peeled and diced.
- 1 small sweet potato Peeled and diced.
- 3 cloves garlic Minced.
- ½ Tbsp ground cumin
- 2 tsp dried mint leaves
- ½ tsp Himalayan pink sea salt
- 2 tsp dried oregano
- 1 Tbsp lemon Zested.
- ½ lemon Juiced.
- 2 tsp organic tomato paste No salt or sugar added.
- 3 cups fresh baby spinach
Instructions
- Cook Time: 6-8 hours on low, 3-4 hours on high
- In a slow cooker, combine all ingredients except for the lemon juice, tomato paste and spinach. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- After the cook time is complete and the lentils are tender, stir in the lemon juice, tomato paste and spinach. Cover and cook until the spinach is wilted.
- Spoon into serving bowls and enjoy!
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