Slow-Cooker Moroccan Lentil Soup

  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water
  • 3 cups chopped cauliflower
    1 3/4 cups lentils
  • 1 28-ounce can diced tomatoes
    2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
    • 1/2 cup chopped fresh cilantro
    • 2 tablespoons lemon juice
  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart 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.
  • Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving.

http://www.eatingwell.com/recipe/250654/slow-cooker-moroccan-lentil-soup/?utm_source=facebook&utm_medium=social&utm_campaign=etg_596354839_editorialcontent

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