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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¼ teaspoon ground cinnamon
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¼ teaspoon ground pepper
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6 cups vegetable broth or reduced-sodium chicken broth
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2 cups water
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3 cups chopped cauliflower
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1 ¾ cups dried green 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 one (10 ounce) package frozen chopped spinach, thawed
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½ cup chopped fresh cilantro
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2 tablespoons lemon juice
Directions
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Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker (see Tip). Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
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Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
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During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.
