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© Meredith Corporation. All rights reserved. Used with permission.
In a 4- to 5-quart slow cooker combine broth, water, onion, celery, carrots, lentils, ham, onion and thyme.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Stir in spinach. Ladle soup into bowls; top with Parmesan cheese.