Slow Cooker Moroccan Lentil Vegetable Soup

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

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground pepper

• 6 cups reduced-sodium chicken broth

• 2 cups water

• 3 cups chopped zucchini

• 1 (16oz) can garbanzo beans (Drained and rinsed)

• 1 ¾ 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

• ½ 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, zucchini, lentils, garbanzo beans, 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.

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