A comforting and nutritious lentil soup made effortlessly in a slow cooker, perfect for a wholesome meal.
Prepare the vegetables by dicing the onion, slicing the celery, and chopping the carrots.
Uniformly chopping the vegetables ensures even cooking.
Combine the lentils, vegetable broth, water, celery, carrots, onion, garlic, diced tomatoes, oregano, thyme, bay leaves, and cayenne pepper in the slow cooker.
Layer the ingredients with the lentils at the bottom for even cooking.
Set the slow cooker to low heat and cook for 8-10 hours, or until the lentils are tender and the soup has thickened.
Avoid opening the lid frequently to maintain consistent cooking temperature.
Stir in the fresh spinach and let the soup sit, covered, for 5 minutes until the spinach wilts.
Adding the spinach at the end preserves its vibrant color and nutrients.
Serve the soup hot, garnished with a sprig of thyme or a sprinkle of black pepper, alongside crusty bread.
Serving with a slice of lemon on the side can enhance the flavors.
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