Crock Pot Moroccan Lentil Soup [Vegan]
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 6 hours
- Total Time: 6 hours 15 mins
- Yield: 8 servings 1x
- 1 onion, diced
- 2 carrots, peeled and diced
- 3 stalks of celery, diced
- 1 jalapeno, minced (for spicy, leave the seeds and ribs in. For mild, scoop the ribs and seeds out before mincing)
- 3 cloves of garlic, minced
- 2 32oz boxes vegetable stock
- 2 cups dry lentils
- 1 lemon, cut in half
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 1/2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Optional toppings: cilantro and Greek yogurt (the yogurt isn’t vegan)
- Cook your onion in a skillet over medium heat for a few minutes until the onions are softened*
- Add your cooked onion, carrots, celery, jalapeno, garlic, veggie stock, lentils, and all the spices to your Crock Pot along with some black pepper
- Add 2 cups of water and stir to combine everything
- Slice your lemon in half and add both halves into the Crock Pot
- Cook on low for 6 hours
- When the six hours are up, remove the lid and, using tongs, lightly squeeze the lemon halves into the soup before discarding
- Season to taste with salt and pepper – I added a pretty decent amount of extra salt, but this will totally depend on how salty you like your food – I love salt :).
- *The reason I cook the onions before adding everything to the Crock Pot is because I think adding raw onions to the Crock Pot yields a very strange, almost metallic flavor. It will overtake a dish for me. A friend told me that pre-cooking the onions takes the odd flavor away completely, and it really does!*
