Slow Cooker Spiced Lentil Soup

2 T. olive oil

1 t. ground coriander

1/2 t. ground turmeric

1/2 t. ancho chile powder

6 c. unsalted vegetable broth

1-1/2 c. uncooked red lentils

2 medium carrots, sliced into 1/4"-thick half moons

2 T. thinly sliced garlic

1-1/4 t. kosher salt

1-1/2 t. lemon zest plus 2 T. fresh lemon juice

1/2 t. black pepper

Chopped fresh cilantro

Stir together oil, coriander, turmeric, and chile powder in a small microwavable bowl. Microwave on HIGH for 30 seconds.

Stir spice mixture, vegetable broth, lentils, carrots, garlic, and salt into a 5-7-qt. slow cooker. Cover and cook on LOW until lentils are tender, 3-4 hours.

Stir lemon zest and lemon juice into soup. 

To serve, ladle soup into bowls. Sprinkle with black pepper and chopped cilantro.

Serves 4.

Adapted from Cooking Light Slow Cooker, p. 36.