I feel terrible that I haven’t posted anything in such a long time. I’ve been busy preparing for my Christmas vacation. I’ll be leaving Ottawa today to go to Montreal. Tomorrow I leave at 8:30 to Sept Isle, then Wabush, then arriving at Goose Bay 6:30 in the evening! I’m not looking forward to entertaining my 2 year old on the airplane and in airports for 9 hours. Food could be a challenge as well. She’s still on this Cheerios kick so I guess I’ll be bringing a bunch of those, plus fruit and juice. The airports along the way are quite small so there won’t be much selection when it comes to lunch and they no longer provide free meals on Air Canada flights. I’m hoping when we touch down we can head to Mary Brown’s fried chicken! It’s the highlight of my travel day. 🙂
Last week I finally hauled out my slow cooker again and made a version of this soup. I didn’t have any cauliflower or spinach so I left those out, and I lightly spiced it in hopes my daughter would eat it. I cooked it overnight and I’m pretty sure the small woke me up about 3 am :(. In the morning I simply spooned the soup into a larger Tupperware and popped it in the fridge. Little Miss M did not like it but I did. I’ll try making it again as directed and it will be great to bring to work for my lunch. It’s also a great recipe to save for after the holidays when most of us will be detoxing from too much rich food!
I forgot to take a photo. It wasn’t terribly pretty anyway. lol
Slow-Cooker Moroccan Lentil Soup
From EatingWell: January/February 2013
12 servings, about 1 1/4 cups each Active Time: 30 minutes Total Time: 4 1/2-5 1/2 hours on High or 8 1/2 to 10 1/2 hours on Low
- 2 cups chopped onions
- 2 cups chopped carrots
- 4 cloves garlic, minced
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground pepper
- 6 cups vegetable broth or reduced-sodium chicken broth
- 2 cups water
- 3 cups chopped cauliflower
- 1 3/4 cups lentils
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lemon juice
- 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.
Per serving :152 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 9 g Protein; 9 g Fiber; 618 mg Sodium; 681 mg Potassium
Exchanges: 1 starch, 2 vegetable, 1/2 lean meat
Tips & Notes
- Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving. Equipment: 5- to 6-quart slow cooker