Author Notes: A long cooking time allows the spices to work their way into the lentils and vegetables, creating a fragrant soup. If you make it ahead, the flavors will have more time to develop.
Excerpted from EatingWell Soups © 2018 Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52
Food52 Review: Featured in: 7 Vegetarian Slow-Cooker Recipes So Everyone Can Netflix & Chill. —The Editors
Serves: 8
Cook time: 8 hrs 30 min
Ingredients
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2
cups chopped onions
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2
cups chopped carrots
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4
cloves garlic, minced
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2
teaspoons extra-virgin olive oil
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1
teaspoon ground cumin
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1
teaspoon ground coriander
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1
teaspoon ground turmeric
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1/4
teaspoon ground cinnamon
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1/4
teaspoon ground pepper
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6
cups vegetable broth
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2
cups water
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3
cups chopped cauliflower
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1 3/4
cups French green lentils or brown lentils
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1
(28-ounce) can diced tomatoes
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2
tablespoons tomato paste
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4
cups chopped fresh spinach or 10 ounces frozen chopped spinach, thawed
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1/2
cup chopped fresh cilantro
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2
tablespoons lemon juice
Directions
- 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.
- Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
- Add spinach to the slow cooker. Stir, cover and cook on High for 30 minutes.
- Just before serving, stir in cilantro and lemon juice.
Photo by Meredith Corporation