Moroccan Lentil Soup – Phase 3

By Bailey1_

Ingredients

• Like the most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can.
• 2 cups chopped onions
• 2 cups chopped carrots
• 4 cloves garlic, minced
• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground pepper
• 6 cups vegetable broth or chicken broth
• 2 cups water
• 3 cups chopped cauliflower
• 1 3/4 cups lentils
• 1 28-ounce can fresh tomatoes
• 2 tablespoons tomato paste
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
• 2 tablespoons lemon juice

Details

Servings 3
Adapted from thefastmetabolismdietcommunity.com

Preparation

Step 1

Combine onions, carrots, garlic, oil, cumin, cinnamon and pepper in a 5- to 6-quart slow cooker.


. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined

During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in lemon juice.