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    January 10, 2018

    Slow Cooker Moroccan Lentil Soup

    “Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.”


      • 2 cups chopped onions
      • 2 cups chopped carrots
      • 4 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
      • 6 cups vegetable broth or reduced-sodium chicken broth
      • 2 cups water
      • 3 cups chopped cauliflower
      • 1¾ 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


    • 1Combine 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.
    • 2Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
    • 3During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.
    • Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving.
    • Equipment: 5- to 6-quart slow cooker
    • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

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