14ozcanned tomatoes, diced in juice, no salt added
1Tbsptomato paste
3cupchicken broth concentrate
2cupfresh spinachchopped
1/4cupfresh cilantrochopped
1Tbspfresh lemon juice
Instructions
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. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on low.
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.