Crock Pot Mondays – Moroccan Lentil Stew

Ingredients

1 cup chopped yellow onion
2 cups chopped carrots
2 garlic cloves, minced
2 teaspoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1/8 teaspoon ground pepper
3 cups vegetable broth or reduced-sodium chicken broth
1 cup water
2 cups chopped cauliflower
1 cup lentils
14 ounces canned diced tomatoes
1 tablespoon tomato paste
2 cups chopped spinach, fresh or frozen
1/4 cup chopped fresh cilantro
1 tablespoon lemon juice

Directions

1. In a large slow cooker, add onions, carrots, garlic, and olive oil. Season with cumin, coriander, turmeric, cinnamon, and black pepper.
2. Stir in broth, water, cauliflower, lentils, tomatoes, and tomato paste until well-combined.
3. Cover and cook 4-5 hours on high, or 8-10 hours on low, until lentils are tender, adding in spinach for the last 30 minutes of cooking time.
4. Stir in cilantro and lemon juice before serving. Enjoy!