Slow-Cooker Moroccan Lentil Soup

Persian Cucumber & Tomato Salad with Preserved Lemon
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Ingredients

  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 tsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water
  • 3 cups chopped cauliflower
  • 1¾ cups lentils
  • 1 (28-oz) can diced tomatoes
  • 2 Tbsp tomato paste
  • 4 cups chopped fresh spinach or one (10-oz) pkg frozen chopped spinach, thawed
  • ½ cup chopped fresh cilantro
  • 2 Tbsp lemon juice

Instructions

  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker.
  2. Add broth, water, cauliflower, lentils, 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.
  3. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Side Dish Ingredients

  • 3 cups diced unpeeled small cucumbers, preferably Persian (see Note) or "mini"
  • 1½ cups assorted cherry tomatoes, halved or quartered
  • ¼ cup finely chopped white onion
  • 3 Tbsp coarsely chopped fresh parsley
  • 1 Tbsp coarsely chopped fresh mint
  • 2 tsp minced preserved lemon or 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • ¼ tsp kosher salt
  • 2 Tbsp extra-virgin olive oil
  • Freshly ground pepper to taste

Side Dish Instructions

  1. Combine cucumbers, tomatoes, onion, parsley, mint, preserved lemon (or zest), lemon juice and salt in a medium bowl. Let stand for at least 10 minutes (and up to 2 hours) for the flavors to meld.
  2. Add oil and toss to coat. Season with pepper.

Nutritional Information

Main Side Total
Servings 12 4
Calories
128
91
219
Fat (g) 1 7 8
Sat. Fat (g) 0 1 1
Protein (g) 8 1 9
Carb (g) 21 6 27
Fiber (g) 5 1 6
Sodium (mg) 450 77 527

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