Snow?! It might be in the forecast this weekend. This easy - and inexpensive - slow cooker soup makes for a hearty meal on a cold winter night.
Here's how it's done:
Slow Cooker Moroccan Lentil Soup
Adapted from EatingWell.com
2 yellow onions, chopped
2 cups carrots, chopped
6 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground pepper
8 cups broth - low sodium chicken broth or vegetable broth
3 cups cauliflower, chopped (about half a head)
2 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
½ cup chopped fresh cilantro
2 tablespoons lemon juice
Combine all of the ingredients in the slow cooker except for the spinach, cilantro and lemon juice. Stir so that it's combined. Cover and cook on high for four to five hours or low for eight to 10 hours.
During the last 30 minutes, stir in the spinach. Before you serve, mix in the cilantro and lemon juice.
This made a huge pot of soup - enough for a couple of nights of dinners and leftovers for several lunches.
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