"NOTE: This is an EXCELLENT Crock Pot recipe....mix ingredients and let cook all day. Delicious! Spiced with cumin/coriander and flavored with tomato paste, this veggie filled lentil soup will keep you warm for winter.....and all year round! (Vegan/Vegetarian)"
Please note that you can do all of the following directions using a large pot and cooking on your stove over LOW heat for several hours....BUT I use a Crock Pot!
1.) Warm the 5 cups of water and add bullion cubes to dissolve (usually 1 cube to 1 or 2 cups liquid). (Can use 5 cups pre-made veggie broth as well) Put liquid and lentils in crock pot and turn on to HIGH setting. Add diced carrots and potatoes.
2.) In medium saucepan heat ground cumin & coriander over med. heat for 20 seconds (til fragrant). Add oil and then onions. Saute, stirring occasionally for about 2-3 minutes. Add garlic and saute for additional 30 seconds or so. Garlic is better crushed through garlic press, but diced is fine. Remove from heat and add to Crock Pot. Stir.
3.) Add tomato paste and salt and pepper. Add about 1/2 the bag of spinach, (equal to about 1/2 a bunch of spinach). It cooks waaaay down, so if you like spinach you could add the whole bag and you'd never really know it in the end!
4.)Cook for 3-4 hours on High and if you're home, turn it down to Low for the last hour. If you're not home, keeping it on high is fine. If you're home, a good stir is also great every 1/2 hour or so. Will really thicken up towards the last 30 minutes. If lentils aren't tender after 4-5 hours, can cook longer just use your best judgement. Serve with piece of bread for dipping.
*Can add more liquid if it's too thick for you, it's so flavorful that adding water won't affect it much. But only add an extra cup or so, no more.
ADD additional tomato paste and salt/pepper to your taste!
Email me at firstname.lastname@example.org for any questions!