Moroccan Stew - Detoxifying Slow Cooker
Loaded with warm spices and packed with filling veggies, this detoxifying slow cooker Moroccan stew is clean eating that tastes like comfort food.
- 1 tablespoon olive oil
- 1 large sweet potato, peel and cube into 1-inch pieces
- 1/2 cup sliced carrots
- 1/2 cup diced onions
- 1/2 cup diced celery,
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 cup lentils, rinsed
- 3 cups vegetable broth, low-sodium
- 1 cup kale, roughly chopped
Preparation time 20mins
Cooking time 260mins
Heat the olive oil in a large soup pot. Once hot, add the sweet potato, carrot, onion, celery, pepper, and garlic. Cook just until onions begin to softer.
Add the coriander, cumin, curry, turmeric, cinnamon, and paprika to the vegetables. Stir to coat the vegetables in the spices and cook for 2 minutes or until fragrant.
Add the cooked spiced vegetables, the lentils, and vegetable broth in a slow cooker. Cover and cook on high for 4 hours or low for 6 hours.
Remove 1 cup stew and place in a blender, or mash well with a fork. Blend or mash until smooth and return to the slow cooker along with the chopped kale.
Cook on high for an additional 10 minutes, or until the kale is wilted. Serve and enjoy!