1lb.sweet potatoespeeled and cubed into small pieces
1 ½cupsgreen or brown lentilsrinsed and picked over
1cupcarrotschopped
1cuponionschopped
1cupcelerychopped
1red bell pepperdiced
6clovesgarlicminced or pressed
1 ½teaspoon coriander
1 1/2teaspooncumin
1teaspooncurry powderor more to taste
½teaspoonsmoked paprika
1/2teaspoonground cinnamon
1/2teaspoonturmeric
⅛teaspoonground nutmeg
6-7cupslow sodium vegetable broth
2 ½cupsbaby spinachroughly chopped
4lemon wedgessqueezed
Instructions
Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you’re lentils have been in the pantry for a while, note that they’ll take a bit longer to cook through.
Using an immersion blender directly in the slow cooker, blend the soup buts but be sure to not blend all of it if you want it to have a chunkier texture. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency.