Slow-Cooker Moroccan Lentil Soup

eatingwell.com

Alex B.

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

¼ teaspoon ground cinnamon

¼ teaspoon ground pepper

6 cups vegetable broth or reduced-sodium chicken broth

2 cups water

3 cups chopped cauliflower

1 ¾ 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

½ cup chopped fresh cilantro

2 tablespoons lemon juice

Directions at eatingwell.com

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