Moroccan Lentil Soup

 

(slow cooker recipe)

 

 

Ingredients:

 

2 Cups chopped onion

 

2 Cups chopped carrots

 

4 Cloves garlic, minced

 

2 tsp olive oil

 

1 tsp ground cumin

 

1 tsp ground turmeric

 

1/4 tsp ground cinnamon

 

1/4 tsp ground pepper

 

6 Cups organic vegetable broth

 

62 Cups water

 

1-3/4 Cup lentils

 

1 28 ounce can diced tomatoes

 

2 Tbp tomato paste

 

4 Cups chopped fresh spinach

 

1/2 Cup chopped fresh cilantro

 

2 Tbs lemon juice

 

 

 

Directions:

 

Combine onions, carrots, garlic, oil, cumin, tumeric, cinnamon and pepper in a 5-6 quart slow cooker. Add broth, water, lentils, tomatoes, and tomato paste and stir well combined.

 

Cover and cook until lentils are tender, 4 to 5 hours on High or 8-10 hours on low.

 

During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

 

Cover and refrigerate for up to 3 days or freeze for up to 6 months.

 

Makes 12 servings, about 1-1/4 cups each.