Moroccan Lentil Soup

INGREDIENTS
2    tablespoons olive oil
1    cup chopped white onion
1    cup chopped carrots
3    cloves garlic, minced
½   teaspoon ground cumin
½   teaspoon ground coriander
½   teaspoon ground turmeric
1    pinch cinnamon
3    cups low sodium chicken or vegetable broth
1    cup water
1    cup dry lentils
1 ½ cups chopped cauliflower
1    can (14 ounces) diced tomatoes with juice
2    cups chopped spinach or 5 ounces frozen, thawed
2    tablespoons dried cilantro
1    tablespoon lemon juice or ½ prepared lemon, chopped

METHOD

Heat the olive oil in a large sauce pan over medium heat and add the onions and carrots. Cook the vegetables, stirring, for 10 minutes or until the carrots are softened. Add the garlic and cook for 1 minute. Add the spices and continue to cook for 1 minute until they become fragrant.

Add the broth, water, and lentils. Bring to a boil, reduce the heat to a simmer, cover and cook until the lentils are tender but not mushy, about 45 to 55 minutes.

Add the cauliflower, tomatoes, spinach, cilantro and lemon and continue to cook until the spinach is wilted and soft, about 4 to 5 minutes. Remove from the heat and serve with crusty bread and a green salad for dinner for 4 or as a soup for 6 to 8