Slow-Cooker Moroccan Lentil Soup

Slow-Cooker Moroccan Lentil Soup

Fixings

2 cups cleaved onions

2 cups cleaved carrots

4 cloves garlic, minced

2 teaspoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground pepper

6 cups vegetable stock or diminished sodium chicken stock

2 cups water

3 cups cleaved cauliflower

1 3/4 cups lentils

1 28-ounce can diced tomatoes

2 tablespoons tomato glue

4 cups cleaved new spinach or one 10-ounce bundle frozen slashed spinach, defrosted

1/2 cup cleaved new cilantro

2 tablespoons lemon juice

Planning

Join onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5-to 6-quart slow cooker. Add stock, water, cauliflower, lentils, tomatoes and tomato glue and mix until very much joined.

Cover and cook until the lentils are delicate, 4 to 5 hours on High or 8 to 10 hours on Low.

During the most recent 30 minutes of cooking, mix in spinach. Not long prior to serving, mix in cilantro and lemon juice. Appreciate!

Slow-Cooker Moroccan Lentil Soup VIDEO