Slow Cooker Spiced Lentil Soup with Vegetables

Spices often used in Moroccan cuisine like turmeric, cumin, cinnamon and black pepper give this soup complexity and deep flavor. Make it a day ahead, if you can, to give the spices time to mingle and develop. This easy slow-cooker recipe makes it a cinch to get the soup cooking while you do other things.

Nutrition Information

248 Calories

13g Carbohydrates

15g Protein

435mg Potassium

7g Fiber

4g Sugar

Ingredients

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 dried green 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