Crockpot Moroccan Lentil and Chickpea Soup

Prep Time 15 minutes 

Cook Time 6 hours 

Total Time 6 hours  15minutes 

Servings: 8 servings

Calories Per Serving: 532 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

·       1 1/2 cups green lentils

·       1 sweet onion, finely chopped

·       1 inch knob of fresh ginger, grated

·       2 cloves garlic, minced or grated

·       3 carrots, chopped

·       1 red bell pepper, chopped

·       1 (14 ounce) can diced tomatoes

·       4 cups low sodium veggie or chicken broth

·       1-2 tablespoons red harissa

·       2 teaspoons smoked paprika

·       3/4 teaspoon cumin

·       3/4 teaspoon cinnamon

·       Kosher salt and pepper

·       1 tablespoon fresh lemon juice

·       1 (14 ounce) can chickpeas

·       1/2 cup fresh coriander chopped

·       Goat cheese and toasted almonds for serving

Instructions

1. In the bowl of a crockpot, combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 1/2 cup water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.

2. Just before serving, stir in the lemon juice, chickpeas, and cilantro, cook until heated through. If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking.

3. Ladle the soup into bowls and top with whipped goat cheese, almonds, and fresh coriander.

Eat! :-)