Slow-Cooker Moroccan-Spiced Lentil Soup

• 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
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground pepper
• 6 cups vegetable broth
• 2 cups water
• 3 cups chopped cauliflower
• 1 3/4 cups French green lentils or brown lentils
• 1 (28-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 4 cups chopped fresh spinach or 10 ounces frozen chopped spinach, thawed
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lemon juice

1. 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.
2. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
3. Add spinach to the slow cooker. Stir, cover and cook on High for 30 minutes.
4. Just before serving, stir in cilantro and lemon juice.

onions, carrots, garlic, extravirgin olive oil, ground cumin, ground coriander, ground turmeric, ground cinnamon, ground pepper, vegetable broth, water, cauliflower, brown lentils, tomatoes, tomato paste, fresh spinach, fresh cilantro, lemon juice

Taken from food52.com/recipes/78164-slow-cooker-moroccan-spiced-lentil-soup (may not work)