Crockpot Moroccan Lentil and Chickpea Soup.
This soup is incredible and the very best part is that literally all of the ingredients get thrown into the crockpot and you are done
Foto: Half Baked HarvestIngredients
8 servings
- 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 cilantro (chopped)
- goat cheese and toasted almonds (for serving)
Steps
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.
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.
Ladle the soup into bowls and top with whipped goat cheese, almonds, and fresh cilantro. Eat!
Nutrition Facts
Macronutrients
Calories632
Source: Half Baked Harvest
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