Turn on slow cooker to high heat. Add lentils, onions, carrots, garlic, coriander, bay leaves, cumin, oregano, pepper, and ground turkey.
Next, pour in your broth and stir to combine. Set for 4 hours or turn setting to low and cook for 8 hours.
Discard bay leaves and add in your spinach, tomatoes, coconut milk, parsley, vinegar, and salt and heat through.
Serve into individual bowl and devour :)
How can my kids help? Have them help you measure out all ingredients and toss them into the crockpot. Store soup in an airtight container in the fridge for up to 5 days or you can freeze soup in freezer bags or an airtight freezer container for up to 3 months.To reheat this soup you can simply place in a microwavable safe bowl and heat it up in the microwave or you can add it back into a pot on the stove. Add more water or broth to help thin it out if needed.