2. Rinse the lentils thoroughly and place them in a 7-quart slow cooker along with the onion and garlic mixture and the water.
3. Using a spice grinder or mortar and pestle, grind the cumin and coriander seeds to a powder, then add them along with the turmeric, cardamom, and cinnamon to the lentils. Cover and cook on LOW for 4 to 6 hours, until the lentils are quite tender.
4. Stir in the coconut milk and spinach, and add the salt to taste. Cook for 20 minutes longer, or until the soup is once again hot and all the spinach is wilted.
5. Ladle the soup into bowls. Top each with a bit of chopped chile, a sprinkle of cilantro, and some coconut.
Note: This recipe was developed for a 7-quart slow cooker. If your cooker is smaller, it may take a bit longer than the time given in the recipe for the soup to cook.
Reprinted from 50 Simple Soups for the Slow Cooker by Lynn Alley (Andrews McMeel Publishing, LLC, 2011). Copyright © 2011 by Lynn Alley. Photographs copyright 2011 by Ben Pieper. Used with permission of the publisher.
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