Slow-Cooker Indian-Spiced Lentils With Spinach

• 5 cups vegetable broth
• 3 cups uncooked brown lentils, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup finely chopped carrots
• 1/2 cup chopped onion
• 2 serrano chile peppers, seeded and finely chopped
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 (14-ounce) can unsweetened coconut milk
• 1 (5-ounce) package fresh baby spinach
• Black pepper
• Hot cooked basmati or brown rice
• Orange wedges

1. In a 5- to 6-qt. slow cooker combine the first 10 ingredients (through turmeric). Cover and cook on low 8 hours or high 4 hours. Stir in coconut milk and spinach. Season to taste with black pepper and additional salt. Serve over rice with orange wedges.

vegetable broth, brown lentils, tomatoes, carrots, onion, serrano chile peppers, salt, ground cumin, ground coriander, ground turmeric, unsweetened coconut milk, baby spinach, black pepper, basmati, orange wedges

Taken from food52.com/recipes/78160-slow-cooker-indian-spiced-lentils-with-spinach (may not work)