all-recipes, main-course

MOROCCAN LENTIL SOUP IN SLOW COOKER (SERVES 12)

  • 2 cups chopped onions

  • 2 cups chopped carrots

  • 4 cloves garlic, minced

  • 2 teaspoons of The Southern Olive Garlic Infused Olive Oil

  • 1 teaspoon EACH of ground cumin, coriander, turmeric

  • ¼ teaspoon EACH of ground cinnamon and pepper

  • 6 cups organic vegetable broth (or reduced-sodium chicken broth)

  • 2 cups water

  • 3 cups chopped cauliflower (can use frozen)

  • 1 ¾ cups green or brown lentils

  • 1 28-oz can organic diced tomatoes (look for a box, or a BPA-free can)

  • 2 tablespoons organic tomato paste

  • 4 cups chopped fresh spinach or 10 oz frozen chopped spinach thawed-can use kale instead

  • ½ cup chopped fresh cilantro

  • 2 tablespoons lemon juice

Instructions:

  • 1. Combine all ingredients except the spinach, cilantro, and lemon juice and place in slow cooker

  • 2. Cover and cook until the lentils are tender 4-5 hours on high, or 8-10 hours on low

  • 3. Add Spinach to the slow cooker. Stir, cover and cook on high for 30 minutes. Just before serving, stir in cilantro and lemon juice

Published in Main Course

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