CrockPot Moroccan Lentil Soup

This soup has beautiful flavors, is packed with veggies (lentils, cauliflower, carrots, tomatoes, onion) and is super easy to put together! The original recipe did not call for chicken, but I am so glad I added it as it made the soup that much more amazing.

2 cups chopped onion (or half a large onion)

2 cups chopped carrots

Crushed garlic, to taste (I put a lot in because we have been sick this week!)

2 tsp olive oil

1 tsp cumin

1 tsp curry powder or turmeric

1/4 tsp ground cinnamon

1/4 tsp ground black pepper

6 cups chicken broth

2 cups water

3 cups frozen cauliflower florets

1 1/2 cups lentils

28oz can diced tomatoes

2 tbsp tomato paste

1 rotisserie chicken

4 cups chopped fresh spinach (bought this but totally forgot to put it in! I will next time as we love spinach)

2 tbsp fresh lemon juice (again, totally forgot!)

– Put all ingredients in crockpot except for chicken, spinach, lemon juice and cilantro. Cover and cook until lentils are tender, about 4 hours on high and 6-8 hours on low. 

30 minutes before serving, add in the spinach, chicken (removed from the bone) and lemon juice. I also added more spices at this point, as the long cooking time tends to dull down the curry flavor. Stir well and enjoy with some fresh cilantro!

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