Stephanie O'Dea's Slow Cooker Moroccan Lentil Soup
1 cup dried lentils
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 onion, chopped
2 garlic cloves, smashed and chopped
1/2 cup chopped celery
1/2 cup chopped carrots
1 (28-ounce) can of diced tomatoes (and juice)
4 cups vegetable broth
1 1/2 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 inch ginger, peeled and grated
Use a 6-quart slow cooker for this recipe. It makes a lot.
Chop up all of your vegetables and add them to the cooker. If you are
rushed in the morning, consider chopping the vegetables at night---it
took me longer than I wanted it to. Drain and rinse off the beans, add
to the pot. Add the dried lentils. Grate your ginger, and add it along
with the dried spices. Stir in the vegetable broth and tomatoes.
Cover and cook on low for 8-10 hours. Soup tastes best the longer you
cook it, and it is even better the next day.
Before serving, use a hand-held stick blender and pulse to blend some
of the vegetables and beans together. This isn't necessary, but it
really improves the texture of the soup and melds the flavors nicely.
Stephanie O'Dea's newest cookbook is More Make it Fast, Cook it Slow:
200 Brand-New, Budget-Friendly Slow-Cooker Recipes.
http://groups.yahoo.com/group/casseroles_and_crockpots/
Need some new casserole/crockpot recipes?
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