Moroccan-Style Lentil and Chickpea Soup

From Fresh from the Vegetarian Slow Cooker - Robin Robertson.

Ready In:
8hrs 15mins
Serves:
Units:

ingredients

directions

  • Heat the oil in a large skillet over medium heat.
  • Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
  • Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
  • 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.
  • About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
  • A small bowl of harissa may be placed I on the table for those who wish to add more.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@lazyme
Contributor
@lazyme
Contributor
"From Fresh from the Vegetarian Slow Cooker - Robin Robertson."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. lazyme
    From Fresh from the Vegetarian Slow Cooker - Robin Robertson.
Advertisement