slow cooker moroccan lentil soup

2 cups chopped onions
2 cups sliced carrots
4 cloves garlic minced
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground corriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
4 cups vegetable broth
2 cups cauliflower
1 1/2 cups lentils- dry, rinsed well
1 28 oz can diced roma tomatoes
2 cups chopped frozen spinach

in a slow cooker add;
onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper. Stir, then add broth, cauliflower, lentils and tomatoes
30 minutes before done add thawed spinach and lemon juice
cook on high for 4-5 hours or medium 8-10 hours

Serving Size: makes 10 servings