Categories: Lentils, Main Dish, Slow Cooker, Soup
Ingredients
- 2 cups beef broth
- 2 (14 ounce) cans Italian-style stewed tomatoes
- 1 cup water
- 8 ounces dried lentils
- 1 1/2 cups minced onions
- 3/4 cup chopped carrot
- 3/4 cup chopped celery
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1⁄8; teaspoon crushed red pepper flakes
- 4 ounces orzo pasta or 4 ounces other small shell pasta
- 2 cups spinach
- salt and pepper
Directions
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Combine all ingredients except orzo, spinach, salt and pepper in slow cooker; cover and cook on high 4-5 hours, adding orzo and spinach during the last 30 minutes.
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Season to taste with salt and pepper.