Lemony Lentil Soup with Spinach

By TPMay

Ingredients

• 1 large onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 1/2 cups dried brown lentils, washed and picked over
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• Salt
• 2 cups low-sodium chicken broth
• 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup lemon juice

Preparation

Step 1

In slow cooker, combine onion, carrots, garlic, lentils, cumin, ginger, cinnamon, 1/2 teaspoon salt, broth and 3 cups water. Cover and cook on low until lentils and vegetables are tender, 6 to 7 hours.
Stir in spinach, cover, raise heat to high and cook for 20 minutes. Stir in lemon juice, season with salt and serve.