Add all ingredients except chopped spinach to a Dutch oven set over medium-low heat. Simmer until all of the vegetables and lentils are tender, about 45 minutes. About 10 minutes before serving, remove the lid of the Dutch oven and stir in the chopped spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste. Serve warm.
Add all ingredients except chopped spinach to the slow cooker. Cover and set the timer for 4 hours on high setting or 6 to 8 hours on low setting. About 10 minutes before serving, remove the lid of the slow cooker and stir in the chopped spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste. Serve warm.
Add all ingredients except chopped spinach to the Instant Pot. Use “Soup” button and cook 30 minutes. When done and the pressure releases, remove the lid to the Instant Pot and stir in the chopped spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste. Serve warm.
