Ingredients
4 cups water4 cups vegetable broth2 cups dried lentils, rinsed2 medium carrots, chopped1 small onion, chopped1 celery rib, chopped1 teaspoon dried oregano, divided 1 cup chopped fresh spinach1/2 cup tomato sauce1 can (2-1/4 ounces) sliced ripe olives, drained3 tablespoons red wine vinegar2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepperOptional: Chopped red onion, chopped parsley and lemon wedges
Preparation
Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender.
Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.
