Slow Cooker Lentil Soup

Slow Cooker Lentil Soup

1 cup chopped onions
1 cup chopped carrots
2 cloves garlic, minced
1 teaspoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1/8 teaspoon ground pepper
3 cups vegetable broth or reduced-sodium chicken broth
1 cup water
1 1/2 cups chopped cauliflower
1 cup lentils
1 14-ounce can diced tomatoes
1 tablespoon tomato paste
2 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/4 cup chopped fresh cilantro
1 tablespoon lemon juice

1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.

2. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.

3. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Servings: 6


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