Slow Cooker Spiced Lentil Soup with Vegetables
Spices often used in Moroccan cuisine like turmeric, cumin, cinnamon and black pepper give this soup complexity and deep flavor. Make it a day ahead, if you can, to give the spices time to mingle and develop. This easy slow-cooker recipe makes it a cinch to get the soup cooking while you do other things.
Spices often used in Moroccan cuisine like turmeric, cumin, cinnamon and black pepper give this soup complexity and deep flavor. Make it a day ahead, if you can, to give the spices time to mingle and develop. This easy slow-cooker recipe makes it a cinch to get the soup cooking while you do other things.
Ingredients
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2 cups chopped onions
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2 cups chopped carrots
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4 cloves garlic, minced
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2 teaspoons extra-virgin olive oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground turmeric
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¼ teaspoon ground cinnamon
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¼ teaspoon ground pepper
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6 cups vegetable broth or reduced-sodium chicken broth
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2 cups water
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3 cups chopped cauliflower
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1 ¾ cups dried green lentils
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1 (28 ounce) can diced tomatoes
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2 tablespoons tomato paste
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4 cups chopped fresh spinach or one (10 ounce) package frozen chopped spinach, thawed
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½ cup chopped fresh cilantro
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2 tablespoons lemon juice
Method
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Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker (see Tip). Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
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Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
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During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.
