Slow-Cooker Spiced Lentil Soup with Vegetables
Spices often used in Moroccan cuisine like turmeric, cumin, cinnamon and black pepper give this soup complexity and deep flavor. Make it a day ahead, if you can, to give the spices time to mingle and develop. This easy slow-cooker recipe makes it a cinch to get the soup cooking while you do other things.
To make ahead: 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
1 1/2 vegetable, 1 lean protein, 1/2 starch