Slow-Cooker Moroccan Lentil Soup
2017-11-01 16:28:13
Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.
Prep Time
30 min
Cook Time
5 hr 30 min
Ingredients
- 2cups chopped onions
- 2 cups chopped carrots
- 4 cloves garlic
- minced
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground pepper
- 6 cups vegetable broth or reduced-sodium chicken broth
- 2 cups water
- 3 cups chopped cauliflower
- 1¾ cups lentils
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
- ½ cup chopped fresh cilantro
- 2 tablespoons lemon juice
- Salt to taste
Instructions
- Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
- Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
- During the last 30 minutes of cooking, stir in spinach.
- Just before serving, stir in cilantro and lemon juice.
Notes
- Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months.
- Stir in cilantro and lemon juice just before serving.
Adapted from EatingWell.com
Adapted from EatingWell.com
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