Recipe adapted from: The 150 Best Slow Cooker Recipes, Judith Finlayson
Serving Size: 6
2 tablespoons water
2 onions, finely chopped or leeks, finely chopped
6 stalks celery, peeled and sliced
6 carrots, diced (1/4-inch)
4 cloves garlic, minced
1 tablespoon tomato paste
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 medium potatoes; peeled, very thinly sliced
2 cups brown lentils, rinsed
4 cups water or vegetable stock
1 pound fresh spinach; leaves only
or Swiss chard; leaves only
or 10-oz packaged spinach leaves, no stems
In skillet, heat 2 tbsp. water over medium heat. Add onions or leeks, celery and carrots and stir to combine. Cover, reduce heat and simmer until vegetables are softened, about 10 minutes.
Increase heat to medium. Add garlic to skillet and cook, stirring for 1 minute. Add tomato paste, vinegar and mustard. Stir to combine thoroughly. Add potatoes and stir.
Place rinsed lentils in slow cooker stoneware. Add contents of skillet, along with water or stock. Stir to combine thoroughly. Cover and cook until lentils are tender: LOW 8 to 10 hrs; HIGH 4 to 5 hrs.
Coarsely chop the spinach or chard. Add to the pot and stir to combine. Cover and cook on HIGH for 20 to 25 minutes until greens are cooked and mixture is hot and bubbling.