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Steps
1
Mix all ingredients except spinach in 5- to 6-quart slow cooker.
2
Cover and cook on Low heat setting 8 to 9 hours or until lentils are tender.
3
Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham and spinach into soup. Stir well before serving.
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Pair this thick and meaty soup with a crisp green salad tossed with orange segments and a tangy orange vinaigrette.
For a touch of color, stir chopped fresh tomato into the soup with the cooked ham and spinach in step 3.
Lentils come in many colors-brown, red and yellow. The most common variety is brown lentils, which you will find in most supermarkets.
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