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Cindy's Snappy Sensational Superfood Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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.

Ingredients:
  • 3 yellow potatoes (such as klondike goldust®), cubed
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 2 large carrots, chopped
  • 2 turnips, diced
  • 3 cloves garlic, minced
  • ¾ cup dry lentils
  • water, or amount to cover
  • ¼ teaspoon chopped fresh basil
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon dried basil
  • ¼ teaspoon paprika
  • ⅛ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground ginger
  • sea salt and ground black pepper to taste
Directions:
  1. Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
  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.
  3. Cover the cooker, and cook on High for 8 hours.
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