Soak the dry lentils in cold water for at least 15 minutes prior to making the recipe, up to overnight. Drain the water, then transfer the lentils to your slow cooker.

Add all of the ingredients to your slow cooker. Stir well until everything is combined. Note: if there is a lot of separation in your coconut milk on account of the can being cold, pour all of it into a microwave safe jar or mug and microwave for 30-60 seconds, or until the coconut water and coconut cream stir together easily.

Secure the lid on the crock pot. Cook on High heat for 3 to 4 hours or Low heat for 6 to 8 hours. The exact cooking time depends on how soft you prefer your lentils and vegetables.

About 10 minutes before the soup is finished cooking, add in the baby spinach. Secure the lid again and cook until the spinach has wilted.

Stir the soup and taste it for flavor. If desired, add more sea salt, lime juice, lemon juice, soy sauce, and/or pure maple syrup to your personal taste.

Serve lentil soup with a dollop of Greek yogurt on top and some fresh chopped parsley or fresh cilantro.