Step 1

Chop the carrots and celery. Peel and dice the onion. Peel and mince the garlic.

Step 2

Add the lentils, carrots, celery, onion, garlic, broth, herbs de Provence, and salt to the slow cooker.

Step 3

Cook on HIGH for 5 hours or LOW for 7 hours.

Step 4

Blend 4 cups of the soup in a blender or use a handheld blender to get a creamier feel.

Step 5

Add it back to the pot and stir in the spinach.

Step 6

Garnish (optional) with fresh Italian flatleaf parsley, parmesan cheese, and fresh ground pepper.