Slow-Cooker Moroccan Lentil Soup – Phase 3

Slow-Cooker Moroccan Lentil Soup – Phase 3, the fast metabolism diet recipes, the fast metabolism diet phase 3 recipe

Try this Slow-Cooker Moroccan Lentil Soup – Phase 3 of the fast metabolism diet. A beautiful twist on classical lentil soup.

Like the most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can.

Slow-Cooker Moroccan Lentil Soup – Phase 3 (12 servings)
2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons olive oil
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can fresh tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
2 tablespoons lemon juice
Combine onions, carrots, garlic, oil, cumin, 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 lemon juice.


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