Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 large (120g) carrots, diced
  • 3 stalks (100g) celery, chopped
  • 4 cloves (20g) garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 cups (300g) brown or green lentils, rinsed
  • 2 medium (300g) gold potatoes, peeled and cubed
  • 1 cup (150g) frozen peas
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 can (14.5oz / 411g) diced tomatoes
  • 2 cups (60g) fresh kale, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Rinse lentils in a fine-mesh strainer under cold water. Dice the onion, carrots, and celery into uniform pieces.
  2. Optional: Sauté the onions and garlic in olive oil in a pan for 5 minutes for deeper flavor, otherwise add them raw to the pot.
  3. Add lentils, diced vegetables, broth, diced tomatoes, dried herbs, and bay leaf to the slow cooker. Stir well to combine.
  4. Cover with the lid and cook on Low for 7–8 hours or High for 3–4 hours until lentils are tender.
  5. About 15 minutes before serving, stir in the frozen peas and chopped kale.
  6. Stir in the lemon juice to brighten the flavor. Discard the bay leaf before serving.