This soup has beautiful flavors, is packed with veggies (lentils, cauliflower, carrots, tomatoes, onion) and is super easy to put together! The original recipe did not call for chicken, but I am so glad I added it as it made the soup that much more amazing.
2 cups chopped onion (or half a large onion)
2 cups chopped carrots
Crushed garlic, to taste (I put a lot in because we have been sick this week!)
2 tsp olive oil
1 tsp cumin
1 tsp curry powder or turmeric
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
6 cups chicken broth
2 cups water
3 cups frozen cauliflower florets
1 1/2 cups lentils
28oz can diced tomatoes
2 tbsp tomato paste
1 rotisserie chicken
4 cups chopped fresh spinach (bought this but totally forgot to put it in! I will next time as we love spinach)
2 tbsp fresh lemon juice (again, totally forgot!)
– Put all ingredients in crockpot except for chicken, spinach, lemon juice and cilantro. Cover and cook until lentils are tender, about 4 hours on high and 6-8 hours on low.
30 minutes before serving, add in the spinach, chicken (removed from the bone) and lemon juice. I also added more spices at this point, as the long cooking time tends to dull down the curry flavor. Stir well and enjoy with some fresh cilantro!