Slow Cooker Moroccan Lentil Soup
You can never have too many main course recipes, so give Slow Cooker Moroccan Lentil Soup a try. This recipe serves 8. For $1.45 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 154 calories, 13g of protein, and 1g of fat per serving. This recipe from This Gal Cooks requires vegetable broth, canned tomatoes, chicken breast, and sriracha sauce. Several people made this recipe, and 448 would say it hit the spot. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes approximately 10 hours and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is spectacular. If you like this recipe, take a look at these similar recipes: Slow-Cooker Moroccan Lentil Soup, Winter Detox Moroccan Sweet Potato Lentil Soup (Slow Cooker), and Slow Cooker Moroccan Chicken Chickpea Soup.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 600 minutes
Ingredients:
1 16oz bag of lentils, rinsed (I used green lentils but you can use whichever type you prefer)
1 28oz can of diced tomatoes
1 chicken breast, cut into small chunks
1 tsp curry powder
Fresh parsley for garnish
4 cloves of garlic, minced
1 tsp ground cinnamon
1 tsp ground ginger
Juice from one lemon
1 onion, chopped
2 tsp sriracha sauce
4 C vegetable broth
Equipment:
slow cooker
bowl
ladle
Cooking instruction summary:
Add all of the ingredients, minus the lemon juice and parsley, to your slow cooker. Mix well, Cover and cook on low for 8-10 hours. See notes for tips on slow cooking lentils.Once the soup is done cooking, mix in the fresh lemon juice. Ladle into bowls or serve over rice. Garnish with fresh parsley.
Step by step:
1. Add all of the ingredients, minus the lemon juice and parsley, to your slow cooker.
2. Mix well, Cover and cook on low for 8-10 hours. See notes for tips on slow cooking lentils.Once the soup is done cooking, mix in the fresh lemon juice. Ladle into bowls or serve over rice.
3. Garnish with fresh parsley.
Nutrition Information:
covered percent of daily need
