Slow-Cooker Indian-Spiced Lentils With Spinach

Ingredients

• 5 cups vegetable broth
  
• 3 cups uncooked brown lentils, rinsed and drained
  
• 1 (14.5-ounce) can diced tomatoes, undrained
  
• 1 cup finely chopped carrots
  
• ¹/₂ cup chopped onion
  
• 2 serrano chile peppers, seeded and finely chopped
  
• 1 teaspoon salt
  
• 1 teaspoon ground cumin
  
• 1 teaspoon ground coriander
  
• ¹/₂ teaspoon ground turmeric
  
• 1 (14-ounce) can unsweetened coconut milk
  
• 1 (5-ounce) package fresh baby spinach
  
• Black pepper
  
• Hot cooked basmati or brown rice
  
• Orange wedges