This is another one of my go to winter meals. Slow cooker friendly and incredibly nutritious. Moroccan soups can have meat in them. This one is Vegan and Vegetarian friendly. Feel free to add meat but I think it’s bursting with spices and aromas that are perfectly served the way it is!
200g tin of chickpeas.
1 Tablespoon chopped fresh Ginger.
4 Garlic Cloves, Crushed.
2 Onions, Diced.
2 Bay Leaves.
2 Sticks Celery, chopped.
1L Chicken Broth or Stock.
200g Dried Red Lentils. (Let them soak in water for 15 minutes to clean.)
A pinch of Saffron Threads * Optional.
1 Tablespoon of Sweet Paprika.
1 Tablespoon ground Cumin.
Salt and Pepper to taste.
Juice of 1 Lemon.
2 x 400g cans crushed canned Tomatoes.
1 Bunch of Flat Leaf Parsley, chopped.
1 Bunch of Corriander, chopped.
Place Everything into the slow cooker except the parsley and corriander. Cook on low until the lentils are ready. I usually cook for 6 hours.
Garnish with your greens