January is National Slow Cooking Month - save time and money with this slow cooker lentil veggie soup.

Ingredients:
  • 2 cups dried green lentils  
  • 8 cups water or vegetable stock  
  • 4 medium carrots, diced  
  • 1 medium onion, diced  
  • 3 cloves minced garlic 
  • 1-14 oz can diced tomatoes 
  • ½ tsp thyme 
  • 1 tsp cumin 
  • ½ tsp paprika 
  • 8 oz frozen spinach 
  • 1 tbsp red wine vinegar 
  • Salt, pepper and cayenne to taste
Directions:
  1. In a 6 qt or larger slow cooker, add all ingredients.  Stir and cover. 
  2. Cook on low setting 7-8 hrs or high 3-4 hrs.  
TIP:

Top with grated cheese or nutritional yeast if desired, and enjoy!  

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