Soups
Slow Cooker Moroccan Style Lentil and Garbanzo Soup
Jenn Bare's slow-cooker soups. About 4-5 hours on Low in the crock, serves 8-10.
Written byJenn Bare
Method
Step by step
- 01
Heat the oil in a large pot over medium high heat.
- 02
Add bay leaf, followed by garlic and cook for few seconds longer.
- 03
Add the onions, and cook for 5-6 minutes until tender, stirring occasionally.
- 04
Add squash, cinnamon, turmeric, cumin, salt, saffron, cilantro, mint and tomatoes and cook for 5 minutes until spices and herbs are nicely blended with the vegetables.
- 05
Transfer to slow cooker.
- 06
Add 8 cups of water.
- 07
Add red lentils and garbanzo beans.
- 08
Cover. Cook on Low for 4-5 hours.
- 09
Add black pepper to taste and serve hot, after you remove the bay leaf.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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