• 1 lb. sweet potatoes, peeled and cubed into small pieces
• 1 cup carrots, finely chopped
• 1 cup onions, finely chopped
• 1 cup celery, chopped
• 1 red bell pepper, chopped
• 1/2 cup of baby spinach
• 6 cloves garlic, minced
• 1 1/2 cups green or brown lentils, rinsed and picked over
• 1 1/2 tsp coriander (cilantro)
• 6-7 cups low sodium vegetable broth
• 1/4 cup lemon juice or lemon wedges for serving (about 2 lemons)

① Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth in a slow cooker. Cover and cook on the low setting for 6-8 hours, or on high for 4-6 hours.
② Place half the soup into a blender, along with 1/2 cup of broth and blend until smooth. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to sit for 30 minutes or until the spinach wilts down.
③ Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency.
④ Toast Pane Turano and serve on the side. Enjoy!