For some reason I grabbed a few bags of lentils at Target the last time I went. You know… in case the world ends during this pandemic and we need lentils. Totally logical…
I remembered making slow-cooker soup from a recipe in my favorite slow-cooker recipe book (yes, I have one… I asked for it for Christmas a long time ago and yes, it’s amazing, so don’t knock it!). I looked for the recipe and it wasn’t quite what I remembered it being, so I tweaked it a bit this time. I cut a few corners, too, because… why not?! This soup really doesn’t yield very much, so if you like leftovers like I do, double the recipe!
- 1 cup dry lentils, rinsed and drained well
- 1 medium onion, chopped (or use frozen chopped onion for easy prep!)
- 1 cup celery, chopped
- 1 cup carrots, sliced
- 1 tsp minced garlic
- 1/2 tsp lemon zest
- 1/8 – 1/4 tsp ground red pepper
- 4 cups chicken broth
- 1 cup diced, cooked ham (or more if you prefer!)
- 1 cup fresh spinach
- Shredded or grated parmesan for topping (optional)
- Add lentils, celery, carrots, onion, garlic, lemon zest, ground red pepper, salt, chicken broth, and water to the slow cooker. Stir well and cook 2-4 hours on high or 6-8 hours on low heat.
- Add ham and spinach to slow cooker and cook an additional 10 minutes on high heat.
- Serve and enjoy!