Slow Cooker Italian Lentil Soup

I must confess something: lentils havent always been my thing. I know right? Like Melissa, why are you making a post about lentil soup if you hate lentils? Well my good friends, this soup is something that I absolutely ADORE.

I first started making this soup one day while I couldnt afford to buy any meat products. I looked in the corner of the kitchen that had the jar of lentils that my dad had told me to save for a rainy day, and I just said why not?

Now I must admit, this was not the first soup that I had made with lentils. My Vegetarian Lasagna soup is another one of my all time favourite (Canadian here) soups to make on a cool fall or winter night, but well get to that recipe another time. Now, with all aside, lets get to the recipe!

Slow Cooker Italian Lentil Soup

Servings: 6

Prep Time: 10 minutes

Total Time: 4 hours on high, 8 hours on low

Ingredients:

• 2 Tbsp olive oil
• 1 Cup sliced or diced carrots
• 1 Medium yellow onion
• 4 Cloves minced garlic (more or less depending on taste)
• 5 Cups vegetable stock
• 1 Diced tomato
• 1 Cup organic tomato sauce
• 1 1/4 Cup dried lentils
• 1 1/2 Tsp dried basil
• 1/2 Tsp dried oregano
• 1/2 Tsp dried thyme
• Salt and pepper to taste
• 1 1/2 cups diced zucchini
• 2 Cups chopped spinach or kale

Directions:

1. Combine all ingredients, except the spinach or kale into a small (4 QRT) slow cooker.
2. Cook on high for 4 hours, or on low for 8 hours. Individual slow cooker times may vary.
3. Remove lid. Stir in the spinach or kale.
4. Transfer soup to serving bowls. Store the remaining soup for another time.
5. Optional: Sprinkle cheese over top of the soup. Serve with bread.