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There’s nothing better than slow cooker meals, but many of the recipes I’ve tried were meat based. I wanted to try something other than meaty recipes, but also wanted something really satisfying. This soup is so thick and hearty it’s almost like a stew. Loaded with good for you ingredients like carrots, lentils, cauliflower and spinach it’s rich and comforting. Coriander, cumin, turmeric and cinnamon are the spices that give this dish it’s uniques Moroccan flavor.
Don’t let the long ingredient list scare you. A little bit of chopping and then just toss in lots of herbs and spices. Then just set it and forget it and let your slow cooker do it’s thing. Depending on your schedule come back in 4 or more hours and you’ll have a rich, flavorful, hearty Meatless Monday meal. Perfect to warm up with on a cold winter day.
Slow Cooker Moroccan Lentil and Cauliflower Soup
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Course:
Soup
Servings: 6 (about 12 cups)
Ingredients
- 1 small head cauliflower chopped (about 4 cups)
- 2 carrots sliced
- 2 stalks celery sliced
- 1 large sweet onion chopped
- 2 cloves garlic chopped
- 2 cups lentils
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1/4 teaspoon ground pepper
- 1 can 28 oz. diced tomatoes
- 8 cups vegetable broth
- 6 ounces fresh spinach
- 2 tablespoons lemon juice
Instructions
-
Combine cauliflower, carrots, celery, onion, garlic, cumin, coriander, turmeric, cinnamon, salt and pepper in a 6-quart slow cooker. Add lentils, broth and tomatoes and stir until well combined.
-
Cover and cook on Low 8 to 10 hours or High 4 to 5 hours or until lentils are tender.
-
During the last 15 minutes of cooking, stir in spinach. Just before serving, stir in lemon juice. Top with a dollop of plain Greek yogurt if desired.
