Moroccan Red Lentil Soup

By MelanieAnn

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 2 large onions, cut into medium dice (see Note)
• 2 cloves garlic, minced
• 2 tsp. ground coriander
• 1 tsp. ground cumin, preferably ground from whole seeds toasted in a dry skillet
• 1 tsp. ground turmeric
• 1/2 tsp. sweet paprika
• 1/4 tsp. ground cinnamon
• 1 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 7 cups vegetable broth (see Note)
• 1 can (about 20 ounces) crushed tomatoes (see Note)
• 2 cups dried red lentils, picked over, washed, and rinsed
• ~ Pinch of red-pepper flakes
• ~ Juice of 1 lemon (see Note)
• 3 Tbsp. chopped fresh flat-leaf parsley
• 1 Tbsp. chopped fresh cilantro

Preparation

Step 1

Heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onions and cook until tender, about 3 minutes. Add the garlic,

coriander, cumin, turmeric, paprika, cinnamon, salt, and pepper, and cook for another minute. Add the broth and tomatoes and heat to boiling.

Pour the mixture into a 5- to 6-quart slow cooker. Stir in the lentils, cover the cooker, and cook for 4 to 5 hours on high, or 8 to 10 hours on low, until the lentils are tender.

Stir in the pepper flakes, lemon juice, parsley, and cilantro, cover, and cook on high for 10 minutes. Serve hot.