Cindy's Snappy Sensational Superfood Soup

A country, vegan, root-vegetable lentil soup perfect for that cold October night snugglin' and nuzzlin' up with your hubby or wifey. A lil' Johnny Cash or Zac Brown in the background won't let ya down! Root, hog, or die with this-a-here rootin', tootin', high-falutin' superfood soup! Serve over quinoa or basmati or brown rice.

• Preparation Time: 25 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 25 mins
• Calories: 518 Calories

Ingredients

• ¼ teaspoon paprika
• ¼ teaspoon ground cinnamon
• 3 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• ¼ teaspoon dried basil
• ⅛ teaspoon cayenne pepper
• 1 teaspoon chili powder
• 2 large carrots, chopped
• 2 turnips, diced
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground turmeric
• ¾ cup dry lentils
• sea salt and ground black pepper to taste
• ¼ teaspoon chopped fresh basil
• 3 yellow potatoes (such as Klondike Goldust®), cubed
• water, or amount to cover

Recipe Instructions

Step 1

Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.

Step 2

In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.

Step 3

Cover the cooker, and cook on High for 8 hours.