It's been cold here in the Boston area - a couple of days last week barely squeeked out of the 40's, and it was drizzly and gray to boot. So, still soup weather, my friends! After an evening at the soccer field, we were frozen though. This light spicy soup filled our bellies and warmed us up quickly. Try it over rice, or with store-bought naan that's been heated for a bit in the oven or toasted on the grill.
Indian Lentil & Spinach Slow Cooker Soup (adapted from the Soup Chick)2 c. red lentils (yellow work too - just no French lentils - they're too firm), washed and picked through (if you need GF, make sure your lentils are certified GF because there is a chance of cross-contamination) 1 T (heaping) minced ginger 3 cloves garlic, minced 1 t. tomato paste (have you tried tomato paste in a tube? VERY convenient!) 1 t. (scant) cumin 1 t. ground coriander 1 t. garam masala 1 t. turmeric 2 t. kosher salt 1 t. freshly ground black pepper 6 oz baby spinach leaves, washed 8 c. low-sodium chicken broth, or vegetable broth
1 c. light coconut milk
In a slow cooker, combine the lentils, ginger, garlic, tomato paste, cumin, coriander, garam masala, turmeric, salt, pepper, and broth. Set the cooker to LOW and cook for 4 hours, stirring once or twice.
After 4 hours, stir in the spinach leaves and coconut milk. Turn off the slow cooker and let the soup sit, covered, for 15 minutes. Taste, and adjust seasoning with salt and black pepper as needed. Serve hot.
This'll keep leftover in the fridge for a few days, or else freeze a portion to pull out when you TRULY have no time to cook!