Slow Cooker Lentil Miso Soup

• 1 cup Dried Green Lentils
• 2 Tablespoons White Miso Paste (or A Product Called "Minute Miso" Works Really Well)
• 2 cups Unsalted Vegetable Broth
• 3 cloves Garlic, Minced
• 3 cups Finely Chopped Green Chard Or Bok Choy
• 1 Small Yellow Onion, Finely Diced
• 1 Tablespoon Rice Vinegar
• 2 Tablespoons Soy Sauce
• 1/2 cups Finely Chopped Green Onions
• 1 teaspoon Minced Ginger
• 14 ounces, weight Package Firm Tofu, Drained, Cut Into 1/2 Inch Cubes
• Lemon Slices
• Ground Sea Salt, As Desired

1. Add all ingredients to a slow cooker.
2. Cover and cook on low for 68 hours, or high 45 hours.
3. Serve with lemon slices.
4. This dish is definitely best served immediately but will stay fresh in the fridge for a day or two.
5. But please note: the tofu turns a weird gray color after soaking in the soup for more than 10 hours or so.
6. It still tastes great, but because of that, I recommend serving it as soon as its ready.

green lentils, white miso paste, vegetable broth, garlic, green chard, yellow onion, rice vinegar, soy sauce, green onions, ginger, lemon slices, ground sea salt

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-lentil-miso-soup/ (may not work)