This Moroccan lentil soup gets better with time as the seasonings sit and absorb the tasty broth. By waiting the next day to eat soup, you allow the flavors to soften and form into a harmonious soup. Try making this a day ahead if possible for the best flavor.
Servings: 6 (click to scale)
Ingredients
- 1 cup yellow onion chopped
- 1 cup carrots chopped
- 2 cloves fresh garlic peeled, minced
- 1 tsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/8 tsp ground cinnamon
- 1/8 tsp ground black pepper
- 1 cup water
- 1-1/2 cup cauliflower chopped
- 3/4 cup dry lentils (+ 2 Tbsp)
- 14 oz canned diced tomatoes, no added salt
- 1 Tbsp tomato paste
- 3 cup chicken broth concentrate
- 2 cup spinach chopped
- 1/4 cup fresh cilantro chopped
- 1 Tbsp fresh lemon juice
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.
Chef Tips
Portion: 1 1/4 cup
Nutrition
Calories: 150kcal | Carbohydrates: 28g | Protein: 9g | Fat: 1g | Saturated Fat: 0g | Sodium: 620mg | Fiber: 9g | Sugar: 7g
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