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Export 10 ingredients for grocery delivery
Step 1
Add the onion, celery, carrot, garlic, 1 teaspoon salt, lentils, tomatoes, stock and bay leaf to a 6-quart slow cooker, stirring to combine. Do not add the spinach, it will be added at the end.
Step 2
Cover and cook on high for 4-6 hours or on low for 6-8 hours, or until the veggies and lentils are soft.
Step 3
Remove the lid, remove the bay leaf, add the vinegar, and stir to combine. Add an additional 1-2 cups of stock to thin the soup if necessary. Taste and add the remaining 1 teaspoon salt, plus additional vinegar if desired.
Step 4
Using an immersion blender, blend for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of cooked soup to a blender. Cover, blend on high, then add back to the soup, stirring to combine. Note: Blending for just a few seconds will add a creaminess to the soup, while leaving the texture of most of the lentils and vegetables intact.
Step 5
Add the spinach, and stir to combine. Serve with a generous drizzle of olive oil, and any other toppings you like.
Step 6
Set a 6-quart pressure cooker to saute mode for 8 minutes. Add 1 tablespoon olive oil, onion, a pinch of salt, and cook, stirring occasionally, until the onions are soft.
Step 7
Cancel the saute function. Add the celery, carrot, garlic, 1 teaspoon salt, lentils, tomatoes, stock, and bay leaf, stirring to combine.
Step 8
Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
Step 9
When the pressure cooker timer is done, allow to naturally release for 15 minutes.
Step 10
Follow remaining slow cooker steps 3-5.
Step 11
Heat 1 tablespoon olive oil over medium high heat in a large Dutch oven. Add the onion and a pinch of salt, stirring to combine. Cook until the onions soften, about 8 minutes, stirring occasionally.
Step 12
Add the celery, carrot, garlic, and 1 teaspoon salt, stirring to combine. Cook for an additional 2 minutes, stirring occasionally.
Step 13
Add the lentils, tomatoes, bay leaf, and stock, stirring to combine. Cover, bring to a boil, then reduce to a simmer.
Step 14
Cook, covered, until the lentils are soft, about 35-45 minutes, stirring occasionally.
Step 15
Follow remaining slow cooker steps 3-5.
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