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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
  1. 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.
  2. Cover and cook on Low 8 to 10 hours or High 4 to 5 hours or until lentils are tender.
  3. 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.