Women's bean project lentil soup

1/3 cup red lentils

1/3 cup split yellow lentils

1/3 cup brown lentils

6 cups water

1 onion, slivered

1 can tomatoes

10 oz spinach

10 baby carrots, sliced in half

spice packet

In slow cooker, cook lentils in water for 5 hours.

Sautee onion, wash spinach, and slice carrots.

If yellow lentils are tender, add onion, spinach, carrots, tomatoes, and spice packet to lentils.

Cook 1 hour on high. 

Serve topped with plain greek yogurt, avocado, grated parmesan, or crumbled crackers if desired.