moroccan_style_lentil_chickpea_soup
Table of Contents
Moroccan Style Lentil and Chickpea Soup
Ingredients
- 1 T. olive oil
- 1 medium onion, chopped
- 1 small carrot, chopped
- 3 garlic cloves, minced
- 1 1/2 t. grated fresh ginger
- 1/2 t. turmeric
- 1/2 t. ground cinnamon
- 1/4 t. ground cumin
- 1/4 t. ground cardamom
- 1/2 c. dried lentils, picked over and rinsed
- 1 can diced tomatoes, undrained
- 1 can chickpeas
- 6 c. vegetable stock
- 1 T. lemon juice
- 1-2 t. harissa sauce
- salt and pepper
Directions
- Combine dry spices (turmeric, cinnamon, cumin, cardamom) in a small bowl and set aside.
- Saute onion in olive oil until brown. Add carrot and cook until softened. Add garlic and cook briefly. Add the spices and ginger and stir to coat the vegetables.
- Place onion mixture in crockpot. Add lentils, tomatoes (plus liquid), chickpeas, and stock. Add salt and pepper to taste.
- Cook on Low for 8 hours
- 10 min before serving, add the lemon juice and harissa.
Source
- Fresh from the Vegetarian Slow Cooker, by Robin Robertson (p. 40)
moroccan_style_lentil_chickpea_soup.txt ยท Last modified: 2020/07/27 18:26 by tom