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Slow-Cooker Moroccan Lentil Soup

Slow-Cooker Moroccan Lentil Soup
Course Soup
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 6 (click to scale)
Calories 150kcal

Ingredients

  • 1 cup fresh yellow onions chopped
  • 1 cup fresh carrots chopped
  • 2 each fresh garlic cloves 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 fresh cauliflower chopped
  • 3/4 cup dry lentils (+ 2 Tbsp)
  • 14 oz canned tomatoes, diced in juice, no salt added
  • 1 Tbsp canned tomato paste
  • 3 cup chicken broth concentrate
  • 2 cup fresh spinach chopped
  • 1/4 cup fresh cilantro chopped
  • 1 Tbsp 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.

Video

Notes

Portion: 1 1/4 cup

Nutrition

Calories: 150kcal | Carbohydrates: 28g | Protein: 9g | Fat: 1g | Saturated Fat: 0g | Sodium: 620mg | Fiber: 9g | Sugar: 7g