Spicy Lentil Soup

• 1-1/2 pounds potatoes, peeled and cubed (about 5 cups)
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 1/4 cup olive oil
• 4 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 5 garlic cloves, minced
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 2 cans (15 ounces each) tomato sauce
• 1 package (16 ounces) dried lentils, rinsed
• 1/4 cup lemon juice

1. Place potatoes, onion, carrots and celery in a 6-qt. slow cooker. In a small skillet, heat oil over medium heat. Add seasonings; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer. Transfer to slow cooker.
2. Stir in broth, tomato sauce and lentils. Cook, covered, on low 9-11 hours or until lentils are tender. Stir in lemon juice.

potatoes, onion, carrots, celery, olive oil, ground cumin, chili powder, salt, ground coriander, ground pepper, ground turmeric, cayenne pepper, garlic, cartons, tomato sauce, lemon juice

Taken from www.tasteofhome.com/recipes/spicy-lentil-soup/ (may not work)