Preheat crockpot. Add onions, celery, carrot, zucchini, garbanzo beans, lentils, vegetable broth, pepper, salt and oregano to the crock pot. Mix to combine.
Cover with a lid and cook on low for 8-10 hours.
With about 2 hours left, add in the spinach.
Continue to cook until lentils are tender.
Serve with fresh parsley.
Calories: 322kcal | Carbohydrates: 58g | Protein: 19g | Fat: 2g | Sodium: 1277mg | Potassium: 1096mg | Fiber: 21g | Sugar: 11g | Vitamin A: 4385IU | Vitamin C: 28.1mg | Calcium: 124mg | Iron: 6.9mg