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Moroccan Red Lentil Soup

I'm excited to be able to participate in the Passionate Homemaking Crockpot Carnival! We enjoy this Moroccan Red Lentil soup at our house. Dave is not generally a great fan of soup, but this one is a winner with him. It is filling and very nutritious, full of cheap protein!

2 tbs olive oil
2 large onions
2 cloves garlic
2 teaspoons ground coriander
1 tsp ground cumin
1 tsp ground tumeric
1/2 tsp paprika
1/4 tsp ground cinnamon
1 1/2 tsp salt
1/2 tsp pepper
7 cups vegetable stock
1 can (about 20 ounces or 440 grams, it doesn't really matter) crushed tomatoes
2 cups dried red lentils, washed and rinsed
Pinch of red pepper flakes
Juice of 1 lemon
3 tbs fresh parsley (or another fresh herb)
1 tbs chopped fresh cilantro (again, substituting is fine)

Heat the olive oil in a large pan and cook onions until tender, add garlic and spices (except pepper flakes). Place with hot stock, tomatoes and lentils in the slow cooker. Cook for 4 - 5 hours on high, or 8 to 10 hours on low, until the lentils are tender.

Add the final four ingredients and cook on high for 10 minutes.

Eat! Yum, yum -  and some left over to freeze!

hannah  – (November 19, 2009 at 10:58 AM)  

Sounds yummy! I am bookmarking it.

Karen  – (December 13, 2009 at 9:37 AM)  

I made this today and I think it's delicious. Thank you for posting it.

~M  – (February 13, 2011 at 9:06 AM)  

Looks yummy - and it's great to know that this freezes well!

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