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Slow-Cooker Moroccan Lentil Soup

http://www.eatingwell.com/recipes/slow_cooker_lentil_soup.html

From EatingWell:  January/February 2013

Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.

12 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 4 1/2-5 1/2 hours on High or 8 1/2 to 10 1/2 hours on Low

Ingredients

• 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 or reduced-sodium chicken broth
• 2 cups water
• 3 cups chopped cauliflower
• 1 3/4 cups lentils
• 1 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lemon juice

Preparation

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. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Nutrition

Per serving : 152 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 9 g Protein; 9 g Fiber; 618 mg Sodium; 681 mg Potassium

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat

Tips & Notes

• Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving. Equipment: 5- to 6-quart slow cooker