Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta

INGREDIENTS

2 cups

Brown lentils

1 cup

Celery chopped into fairly small pieces

1 tbsp

Garlic

Onions, medium

2 tsp

Oregano preferably greek or turkish oregano, dried

bunch Spinach

1 tsp

Thyme, dried

14 1/2 oz

Tomatoes in, petite juice

8 cups

Vegetable stock

2 tbsp

Lemon juice, fresh-squeezed

Black pepper, freshly ground

Feta cheese crumbles