Moroccan Lentil Soup 
ingredients
2 t olive oil
2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
1 t ground cumin
1 t ground coriander
1 t ground turmeric
1/4 t ground cinnamon
1/4 t ground pepper
8 cups vegetable broth or reduced-sodium chicken broth
3 cups chopped cauliflower (about 1/2 medium)
1 ½ cups dried lentils, rinsed
1, 28-ounce can diced tomatoes
2 T tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 T lemon juice
salt and pepper to taste
directions
Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
Just before serving, stir in cilantro and lemon juice. Season with salt and pepper to taste.
(Adapted from a recipe found on “eatingwell.com”)
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