 |
| Photo: Slow-Cooker Moroccan Lentil Soup Recipe |
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-Cooker Moroccan Lentil Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make 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.
12 servings, about 1 1/4 cups each
Active Time: 30 minutes
Total Time: 4 1/2-5 1/2 hours on High or 8 1/2 to 10 1/2 hours on Low
Ingredients
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
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 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
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice
Preparation
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.
Tips & Notes
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
Nutrition
Per serving: 152 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 9 g protein; 9 g fiber; 618 mg sodium; 681 mg potassium.
Nutrition Bonus: Vitamin A (96% daily value), Folate (47% dv), Vitamin C (42% dv), Iron (23% dv), Potassium (20% dv).
Exchanges: 1 starch, 2 vegetable, 1/2 lean meat
From EatingWell: January/February 2013
More from the Lebanese Recipes Kitchen:
Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe
Lemon, lentil and spinach soup
Middle Eastern-style lentil & spinach soup
Save and share Slow-Cooker Moroccan Lentil Soup Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
|
| Photo: Slow-Cooker Moroccan Lentil Soup Recipe |
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-Cooker Moroccan Lentil Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make 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.
12 servings, about 1 1/4 cups each
Active Time: 30 minutes
Total Time: 4 1/2-5 1/2 hours on High or 8 1/2 to 10 1/2 hours on Low
Ingredients
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
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 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
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice
Preparation
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.
Tips & Notes
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
Nutrition
Per serving: 152 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 9 g protein; 9 g fiber; 618 mg sodium; 681 mg potassium.
Nutrition Bonus: Vitamin A (96% daily value), Folate (47% dv), Vitamin C (42% dv), Iron (23% dv), Potassium (20% dv).
Exchanges: 1 starch, 2 vegetable, 1/2 lean meat
From EatingWell: January/February 2013
More from the Lebanese Recipes Kitchen:
Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe
Lemon, lentil and spinach soup
Middle Eastern-style lentil & spinach soup
Save and share Slow-Cooker Moroccan Lentil Soup Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
No comments:
Post a Comment