Ingredient ! 2 teaspoons extra-virgin olive oil. 2 cups chopped onions. 2 cups chopped carrots. 4 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon ground turmeric. one by four teaspoon ground cinnamon. one by four teaspoon ground pepper. 6 cups vegetable broth or reduced-sodium chicken broth. 2 cups water. 3 cups chopped cauliflower. 1 three by four cups lentils. 1 28-ounce can diced tomatoes. 2 tablespoons tomato paste. 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed. half cup chopped fresh cilantro. 2 tablespoons lemon juice.
Preparation ! 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.