Updated: Nov 19
2 carrots, chopped 2 ribs of celery, chopped 2 small to medium red potatoes, cut into 1/2-inch cubes 1 medium onion or 3 shallots, chopped 2 cloves garlic, pressed 6 cups water, vegetable broth, or chicken stock 1 cup lentils, rinsed 3 sprigs fresh thyme or 1 tsp. dried
Put all of these ingredients into the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 5 hours.
About 10 minutes before you are ready to serve, add: 1-1/2 tsp. balsamic vinegar 2 tsp. sea salt Fresh ground pepper 1 bunch of fresh spinach or kale
Makes 6 servings