Moroccan Lentil Soup

Ingredients

• 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
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground pepper
• 6 cups vegetable broth or reduced-sodium chicken broth
• 2 cups water
• 3 cups chopped cauliflower (about 1/2 medium)
• 1 ¾ 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
• ½ cup chopped fresh cilantro
• 2 tablespoons lemon juice

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