Since it seems this winter is hanging on until the bitter end for a lot of folks this year, I decided it was the perfect opportunity for one last comforting winter meal.
OK, sure, I am in California and our idea of winter weather is the low 60s and some rain, but even with our (not so) cooler than usual winter weather — I want hot, comforting foods, that literally feel like a warm hug with every spoonful.
This simple-to-make soup is something you can prep in the morning before work and by the time you get home your dinner is hot, steamy and just ready and waiting for you. Some folks prefer to sauté vegetables like the onion, garlic, leeks, celery etc before adding them to the slow cooker, but to me it defeats the purpose. With a soup recipe like this one, I go for just dumping it all in and letting the slow cooker do its job. This soup is no-fuss and no-frills but it’s hearty, delicious and so satisfying.
Spinach, Lentil, & Sweet Potato Slow Cooker Soup – Gluten-Free & Vegan
serves 8 to 10
1 large onion, diced
2 celery stalks, diced
2 carrots, thinly sliced into rounds
1 large leek, cleaned well, halved then sliced
4 cloves garlic, minced
2 large sweet potato, peeled and cut into 1/2-inch cubes
1 cup dried green lentils, soaked overnight or at least 4 hours
8 cups low sodium vegetable broth
1 tablespoon gluten-free tamari or soy sauce
2 dried bay leaves
1 tablespoon fresh rosemary, roughly chopped
4 cups fresh baby spinach
sea salt and freshly ground black pepper, to taste
After soaking the lentils, discard soaking water and rinse beans in a strainer. Add rinsed beans and all of the ingredients to your slow cooker, except the baby spinach, and give it all a good stir. Cook on low for 8 hours. Just before serving add the fresh spinach and stir to combine. Season with salt and pepper to taste and serve hot.
For more of Beth’s recipes visit her blog