'Tis the Season for hot, cheap soup.

Even better, ones made in crock-pots (slow cookers) that are ready to eat when you walk in from work. I made this lentil-vegetable soup for the family the other night, and liked it enough to bring it into the work “Holiday Potluck.”
6 c water
1/2 c red lentils
1/2 c bulgar wheat
4 carrots, 1/4-1/2 inch slice
1 medium onion, chopped
4 cloves garlic, minced
1/8 tsp cinnamon
1 tsp (smoked) paprika
*1/4 tsp cayenne pepper *I just shook it in, so I'm only guessing on the amount
*1/2 tsp cumin
*1/2-1 tsp salt
2 tsp Better Than Bullion (or enough bullion to make 2 cups, or replace 2 cups of water w/stock).

Combine above ingredients in crock pot. Cook on high 3-4 hours or low 7-8 hours.
Add below items and cook for 15 min, or until heated through.
1/2 c cooked white beans (or increase lentils by 1/4 c and water by 1/2 c)
1 c frozen spinach
1/2 c chopped parsley
Finish w/lemon juice or soy sauce, if desired. (Also, the acid in the lemon juice will stop the lentils from further cooking, so that's helpful if keeping the crock pot on.)
Enjoy!

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