Slow-Cooker Lentil Soup with Spinach

  

 Ingredients

4 cups (960ml) homemade vegetable or chicken stock or store-bought low-sodium vegetable or chicken broth

1 1/2 (360ml) cups water

1/2 cup (120ml) dry sherry, white vermouth, or dry white wine

 1/4 cup (60ml) extra-virgin olive oil, plus extra for serving

2 tbsp (30ml) tomato paste

2 tsp smoked paprika, divided

1 tsp cumin pdr, divided

1 tsp coriander pdr divided

2 tsp kosher salt; for table salt, use half as much by volume

1/4 to 1/2 tsp cayenne pepper

 12 ounces  plum tomatoes (340g; about 3 to 4), cored and chopped coarse (about 1 3/4cups) (see notes)

1 1/4 cup (about 8ounces) dried French green lentils , picked over and rinsed

2 medium carrots (8ounces; 226g), peeled and finely chopped (about 1cup)

1 medium yellow onion (8ounces; 226g), finely chopped (about 1cup)

6 medium cloves garlic, minced

4 sprigs thyme

2 bay leaves

5 ounces (140g; 5cups) baby spinach

2 tsp (10ml) sherry vinegar, plus extra for serving (see notes)

Freshly ground pepper to taste

1/2 cup chopped fresh cilantro or parsley leaves and tender stems, for serving (optional) 

 

Instructions

In a slow cooker, whisk together stock, sherry, olive oil, tomato paste, 1 1/2 teaspoons smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, and cayenne pepper. Add tomatoes, lentils, carrots, onion, garlic, thyme, and bay leaves. Cook until lentils are tender, 5 to 6 hours on high or 7 to 8 hours on low. 

Using tongs, discard thyme sprigs and bay leaves. Whisk vigorously until the liquid is creamy, about 30 seconds (the lentil mixture will thicken more as it cools). 

If cooking on low, increase temperature to high, stir in spinach, remaining 1/2 teaspoon smoked paprika, remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon coriander, cover, and cook until greens are wilted and flavors meld, about 30 minutes. Stir in vinegar. Season with salt and pepper to taste. Sprinkle individual portions with cilantro or parsley, if using, then drizzle with olive oil. Serve, passing extra vinegar at the table, if desired. 

 

Notes

A 14.5- or 15-ounce can of petite diced tomatoes, drained, can be substituted for the fresh tomatoes, but the soup will be slightly more acidic. 

Balsamic vinegar can be substituted for sherry vinegar.

Make–Ahead and Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If freezing, thaw in the refrigerator. Reheat gently before serving, adjusting consistency with water as needed. 

 

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