Ingredients
-
1
-
1
-
1
-
3
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/2
-
1
-
1 1/2
-
6
-
1
-
1
Directions
Moroccan-Style Lentil and Chickpea Soup, From Fresh from the Vegetarian Slow Cooker – Robin Robertson , From Fresh from the Vegetarian Slow Cooker – Robin Robertson
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Steps
|
1
Done
|
Heat the Oil in a Large Skillet Over Medium Heat. |
|
2
Done
|
Add the Onion, Carrot, and Garlic, Cover, and Cook Until Slightly Softened, About 5 Minutes. |
|
3
Done
|
Add the Ginger, Turmeric, Cinnamon, Cumin, and Cardamom, Stirring to Coat the Vegetables. |
|
4
Done
|
Transfer the Onion Mixture to a 4- to 6-Quart Slow Cooker, Add the Lentils, Tomatoes, Chickpeas, and Stock, Cover, and Cook on Low For 8 Hours. |
|
5
Done
|
About 10 Minutes Before Serving, Add the Lemon Juice and Harissa and Season With Salt and Pepper. |
|
6
Done
|
a Small Bowl of Harissa May Be Placed I on the Table For Those Who Wish to Add More. |
