I'm excited to be able to participate in the Passionate Homemaking Crockpot Carnival! We enjoy this Moroccan Red Lentil soup at our house. Dave is not generally a great fan of soup, but this one is a winner with him. It is filling and very nutritious, full of cheap protein!
2 tbs olive oil
2 large onions
2 cloves garlic
2 teaspoons ground coriander
1 tsp ground cumin
1 tsp ground tumeric
1/2 tsp paprika
1/4 tsp ground cinnamon
1 1/2 tsp salt
1/2 tsp pepper
7 cups vegetable stock
1 can (about 20 ounces or 440 grams, it doesn't really matter) crushed tomatoes
2 cups dried red lentils, washed and rinsed
Pinch of red pepper flakes
Juice of 1 lemon
3 tbs fresh parsley (or another fresh herb)
1 tbs chopped fresh cilantro (again, substituting is fine)
Heat the olive oil in a large pan and cook onions until tender, add garlic and spices (except pepper flakes). Place with hot stock, tomatoes and lentils in the slow cooker. Cook for 4 - 5 hours on high, or 8 to 10 hours on low, until the lentils are tender.
Add the final four ingredients and cook on high for 10 minutes.
Eat! Yum, yum - and some left over to freeze!