Moroccan-Style Lentil and Chickpea Soup

From Fresh from the Vegetarian Slow Cooker - Robin Robertson.

• Ready In: 8 hrs 15 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  medium yellow onion, chopped
• 1  small carrot, chopped
• 3  garlic cloves, chopped
• 1⁄2 teaspoon  peeled and minced fresh ginger
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground cardamom
• 1⁄2 cup dried lentils, picked over and rinsed
• 1 (14 1/2ounce) can plum tomatoes, drained and chopped
• 1 1⁄2 cups  slow-cooked chickpeas (or one 15.5-ounce can chickpeas, drained and rinsed)
• 6  cups  vegetable stock
• 1  tablespoon fresh lemon juice
• 1  teaspoon harissa, to taste plus more to serve
•  salt & freshly ground black pepper

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
3. Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
4. Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.
5. About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
6. A small bowl of harissa may be placed I on the table for those who wish to add more.