Moroccan style chickpea and lentil soup

Moroccan style chickpea and lentil soup

Prep:20 mins
Cook time: 4-8 hrs

This is a great slow cooker recipe for fall or winter, make a big batch and freeze half.
Who doesn’t love coming home to dinner already made for them! Start it in the morning and it will be perfect by the time you get home. I make this on Sunday afternoons and it feed us for a few days for lunch.

This is an amazing filling vegetarian option with lots of protein

4 cups chicken broth (or vegetable broth)        1tsp fresh greated ginger
1 can diced tomatoes with liquid                      Juice of one lemon
 1 ½ cup chickpeas (or 1 can)                           1tbs olive oil
1 cup red lentils                                                 1tbs turmeric
3 carrots diced large                                          1tsp cumin
2 onions diced large                                           1tsp coriander
3 cloves garlic                                                    1tsp lemon zest
¼ cup sun dried tomatoes
½ cup parsleySalt

1.In a large slow cooker, add broth, tomatoes, chickpeas and lentils.

2. In a sauce pan over med heat oil and sauté onions and garlic, once the onions are soft, add carrots and cook until carrots are tender. Add ginger, lemon, and all spices. Combine and cook for about 3 minutes.

Add to slow cooker and cook on low for up to 8 hrs or on high for 4 hours.

* If you are prepping this the night before. Keep steps 1 an 2 separate until ready to cook.

*This can also be made on the stove top if you don’t have a slow cooker. Cook for about 1.5hrs on medium heat.