moroccan soup
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Slow Cooker Moroccan Lentil Soup
Serves 12
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 cups chopped onions
  2. 2 cups chopped carrots
  3. 4 cloves garlic, minced
  4. 2 teaspoons extra-virgin olive oil
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1 teaspoon ground turmeric
  8. 1/4 teaspoon ground cinnamon
  9. 1/4 teaspoon ground pepper
  10. 6 cups vegetable broth
  11. 2 cups water
  12. 3 cups chopped cauliflower
  13. 1 3/4 cups lentils
  14. 1 28-ounce can diced tomatoes
  15. 2 tablespoons tomato paste
  16. 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  17. 1/2 cup chopped fresh cilantro
  18. 2 tablespoons lemon juice
Instructions
  1. 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.
  2. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  3. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.
Notes
  1. You can also use broccoli instead of the cauliflower
Adapted from www.eatingwell.com/
Eat Plants Not Animals http://www.eatplantsnotanimals.com/