Slow Cooker Moroccan Lentil & Cauliflower Soup

Don't let the long ingredient list scare you.  A little bit of chopping and then lots of herbs and spices.  Toss it all into your slow cooker and let it do the rest of the work. Before you know it you'll have a rich, flavorful, hearty Meatless Monday meal.  Perfect to warm up with on a cold winter day.

Prep Time: 20 minutes

Cook Time: 4 hours

Makes 6 servings (about 12 cups)

1 small head cauliflower, chopped (about 4 cups)

2 carrots, sliced

2 stalks celery, sliced

1 large sweet onion, chopped

2 cloves garlic, chopped

2 cups lentils

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

½ teaspoon salt

1/4 teaspoon ground pepper

1 can (28 oz.) diced tomatoes

8 cups vegetable broth

6 ounces fresh spinach

2 tablespoons lemon juice

Combine cauliflower, carrots, celery, onion, garlic, cumin, coriander, turmeric, cinnamon, salt and pepper in a 6-quart slow cooker. Add lentils, broth and tomatoes and stir until well combined.

Cover and cook on Low 8 to 10 hours or High 4 to 5 hours or until lentils are tender.

During the last 15 minutes of cooking, stir in spinach. Just before serving, stir in lemon juice.  Top with a dollop of plain Greek yogurt if desired.

recipe developed for Weight Watchers