1 tbsp avocado or olive oil (if using Instant Pot)
1 medium onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1 sweet potato, peeled and diced
1 can diced tomatoes
2 tsp herbs de Provence
1/2 tsp sea salt
1 1/2 cups green or brown lentils
4 cups chicken or vegetable broth
2 cups finely chopped spinach or kale (optional)
Add all ingredients through sea salt to slow cooker.Cook on high 3-4 hours or low 6-8 hours.
In the last 10-20 minutes of cooking, remove cover, add greens and stir to wilt. Finish cooking, season to taste and serve hot.
- Heat instant pot to sautée. Add oil. Once hot, add onion, carrots and celery and a pinch of salt and cook until starting to soften. Stir in garlic.
- Add sweet potato, diced tomato, seasoning, salt and lentils. Stir in broth.
- Cover, seal and cook for 20 minutes. Remove lid, stir in greens (if using). Season to taste and serve.