Warming Lentil Soup

2 medium sweet potatoes, peeled and cubed into small pieces

1 large carrot, diced

1 small onion, diced

3 stalks celery, diced

1 red bell pepper, stem and seeds removed, diced

6 cloves garlic, minced or pressed

1 ½ cups green or brown lentils, rinsed and picked over

2 tsp. EACH ground coriander, ground cumin AND yellow curry powder

½ tsp. EACH smoked paprika, ground cinnamon, AND ground turmeric

1 1/2 tsp. kosher salt

1/2 tsp. ground black pepper

6 cups low-sodium vegetable broth

3 generous handfuls of baby spinach, roughly chopped

Juice of one lemon 

1. Place sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and broth into a slow cooker. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Lentils should be tender when done. 
2. Using an immersion blender, blend the soup briefly, leaving some pieces of vegetables for texture. (Alternatively, if you do not have an immersion blender, carefully blend half of the soup in a blender, and return it to the pot.)
3. Stir in the chopped spinach and lemon juice. Cook on low until the spinach wilts down (about 15 minutes). 
4. Taste to adjust salt and pepper as desired. Serve hot!