Slow Cooker Vegetable and Lentil Minestrone

Ingredients

• 1 cup Oh So Natural Wholefoods red lentils, rinsed
• 1 cup Market Fare frozen mixed vegetables
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 tsp Stonemill crushed garlic
• 1 can (400 g) Remano Organic Italian diced tomatoes
• 2 tbsp Remano Organic tomato paste
• 1 tbsp Colway Worcestershire sauce
• 1 tbsp The Olive Tree extra virgin olive oil
• 1 tsp Stonemill thyme leaves
• 1 tsp Stonemill parsley flakes
• 1 tbsp Chefs' Cupboard chicken flavour stock powder
• ¼ tsp Stonemill salt
• Stonemill pepper, to taste
• 4 cups water
• 2 cups The Fresh Salad Co baby spinach
• ¼ cup finely shredded Westacre Dairy parmesan cheese
• 4 slices Bakers Life gluten free wholemeal loaf, toasted, to serve