Rinse the lentils thoroughly under cold water until the water runs clear, then set aside.
Finely chop the onion and dice the carrots into small cubes for even cooking.
In a skillet over medium heat, splash in a bit of oil and sauté the chopped onion and minced garlic until fragrant and golden, about 3-4 minutes. The aroma should be rich and savory.
Transfer the sautéed aromatics to your slow cooker. Add the rinsed lentils, diced carrots, diced tomatoes with their juices, and vegetable broth. Stir everything together so flavors start to meld.
Season the mixture with salt, pepper, and tuck in a bay leaf. Give it a good stir to distribute the seasonings evenly.
Cover the slow cooker and set it to low. Let it cook for 6 to 8 hours until the lentils are tender and the stew has thickened, filling your house with a warm, smoky aroma.
About 15 minutes before serving, stir in the chopped greens. Cover again and cook on high until the greens wilt and turn vibrant, about 10-15 minutes.
Remove the bay leaf, give the stew a gentle stir, and taste. Adjust seasoning if needed—perhaps a squeeze of lemon or more salt.
Serve your comforting lentil stew hot, with crusty bread or a sprinkle of fresh herbs, and enjoy the hearty, earthy flavors.
