Slow-Cooker Moroccan Lentil Soup
Persian Cucumber & Tomato Salad with Preserved LemonIngredients
- 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
- Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker.
- 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.
- 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
- 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.
- 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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