Moroccan Lentil Soup


2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 zucchini, diced
4 stalks celery, chopped
2 cups cubed butternut squash
1 cup lentils, dry
1 large potato, cubed
1  can diced tomatoes, no sodium added
1 can garbanzo beans, drained
2 1/2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
3/4 teaspoon allspice
1/8 teaspoon ground cloves
1/2 teaspoon chili powder
1 1/2 teaspoons cocoa powder
3 cups low-sodium vegetable broth
2 cups water
1/4 cup red wine
3 cups fresh spinach or kale leaves


Add all ingredients to slow cooker except kale. Cook on low for 8-10 hours. Add spinach or kale for last few minutes of cooking.