Place all ingredients except cilantro and spinach into a 3 quart crockpot or slow cooker and stir. Add cilantro; do not stir. Cover and cook on low for 8-9 hours or high for 4-5 hours. Lentils should become mushy. The soup may need to be stirred at intervals to allow lentils to cook evenly. Stir in heated spinach before serving.
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|Serving Size: 1 Serving (1080g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.1mg||1 %|
|Sodium 3130.3mg||108 %|
|Potassium 686.3mg||18 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 10.7g|
|Protein 9.4g||13 %|
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Calories per serving: 103
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