Slow-Cooked/Pressure-Cooked Moroccan Lentil Soup

Source

Prep Time

30 min

Cook Time

8 hr

Total Time

8 hr 30 min

Ingredients

Display units in Metric

Serves Change

Yields 15 cups originally 15 cups

2	cups	chopped onions
2	cups	chopped carrots
4	cloves	garlic minced
2	teaspoons	extra-virgin olive oil
2	teaspoons	ground cumin
2	teaspoons	ground coriander
2	teaspoons	ground turmeric
¹⁄₂	teaspoon	ground cinnamon
¹⁄₂	teaspoon	ground pepper
6	cups	vegetable broth or reduced-sodium chicken broth
2	cups	water
3	cups	chopped cauliflower
1 ³⁄₄	cups	lentils
1		28-ounce can diced tomatoes
2	tablespoons	tomato paste
4	cups	chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed (or use any other dark greens)
¹⁄₂	cup	chopped fresh cilantro
2	tablespoons	lemon juice
1	can	chickpeas, drained

SLOW COOKER - Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. If you have a brown setting, sauté for a few minutes. Then add broth, water, cauliflower, lentils, chickpeas, tomatoes and tomato paste and stir until well combined.

Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.

During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

PRESSURE-COOKER/INSTAPOT - Saute onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper for about 3-4 minutes. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined. Cover, make sure valve is in "sealing" position, choose manual time and set to 12 minutes. When the timer goes off, release the valve to "venting" to slowly release the pressure. Once venting is done, stir in spinach. Top bowls with cilantro and lemon juice.

Make Ahead Tip: Make as directed then refrigerate for up to 6 days or freeze for up to 6 months. Stir in more cilantro and lemon juice just before serving.

SLOW COOKER - Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. If you have a brown setting, sauté for a few minutes. Then add broth, water, cauliflower, lentils, chickpeas, tomatoes and tomato paste and stir until well combined.
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.
PRESSURE-COOKER/INSTAPOT - Saute onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper for about 3-4 minutes. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined. Cover, make sure valve is in "sealing" position, choose manual time and set to 12 minutes. When the timer goes off, release the valve to "venting" to slowly release the pressure. Once venting is done, stir in spinach. Top bowls with cilantro and lemon juice.
Make Ahead Tip: Make as directed then refrigerate for up to 6 days or freeze for up to 6 months. Stir in more cilantro and lemon juice just before serving.

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