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Moroccan-Style Lentil and Chickpea Soup

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“From Fresh from the Vegetarian Slow Cooker - Robin Robertson.”
READY IN:
8hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over medium heat.
  2. Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
  3. Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
  4. Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.
  5. About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
  6. A small bowl of harissa may be placed I on the table for those who wish to add more.

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