Ingredients

• 5 cups water
• 2.5 cubess vegetable bouillon , or more to taste
• 2 cups dry lentils
• 5 small carrots , peeled and diced
• 2 medium potatoes , peeled and diced
• 3 teaspoons ground cumin , or to taste
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• 1 small onion , diced
• 4 cloves garlic , minced
• ½ , 6 ounce
• 0.5 teaspoons sea salt , or to taste
• 0.5 teaspoons freshly ground black pepper , or to taste
• ½ , 8 ounce

Instructions

1. 1 Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
2. 2 Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
3. 3 Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Nutrition per serving