slow cooker indian-spiced lentils

First of all this dish is outstanding!  Second, it was exciting because I don't recall ever buying red lentils so I got to try something new.  My kids looked at it and were unsure but ate it up. Then asked for more!  My husband said it tastes a lot like what we'd get at Evergreen, our favorite Indian restaurant downtown.  I was excited to try this recipe because my teenager wants to eat less meat.  Not only is this recipe full of lentils but also an enormous bag of spinach!  This recipe is very healthy with lots of protein and iron and other good stuff I'm sure.  A big thank you to my friend Mandy for passing this recipe along!

slow cooker indian-spiced lentils (my friend Mandy found it at Our Best Bites, slightly adapted)
2 cups red lentils
10 ounces fresh spinach, chopped
15 ounce can diced tomatoes
1 onion, chopped
1 tablespoon grated fresh ginger
4 cups chicken broth
1 tablespoon curry powder
1 teaspoon mustard seeds (I omitted this)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1 tablespoon lime juice
handful of chopped cilantro plus more for garnish
serve over cilantro lime rice- it was delicious!

Combine all ingredients except for the lime juice and cilantro in the pot of a slow cooker.  Cook on high for 3-4 hours or on low for 6-7 hours.  Before serving add the lime juice and cilantro.