Crockpot Moroccan Lentil and Chickpea Soup

Method

1. 1. In the bowl of a crockpot, combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 2 cups water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
2. 2. Just before serving, stir in the lemon juice, chickpeas, and cilantro, cook until heated through. Taste and adjust the salt to your liking.
3. 3. Ladle the soup into bowls and top with whipped goat cheese, nuts and fresh cilantro. Eat!

• Autumn
• Winter
• Light Meals & Salads
• Healthy
• Vegetarian
• Family
• slow cooker
• crock pot

Ingredients

• US
• METRIC

You'll Need