Slow-Cooker Lentil and Chorizo Soup | America's Test Kitchen

Ingredients

• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 8 ounces Spanish-style chorizo sausage, sliced ¼ inch thick
• 1 cup dried brown lentils, picked over and rinsed
• 1 onion, chopped fine
• 2 carrots, peeled and chopped fine
• 1/2 cup dry white wine
• 3 garlic cloves, minced
• 3 sprigs fresh thyme
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon table salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 bay leaf