Moroccan Lentil Soup In The Slow Cooker

It is soup season and I'm loving it. Soup is warm and comforting, not to mention easy to prepare (especially when you have a slow-cooker) and makes for a balanced and nutritious meal all in one bowl. I've been a little bit obsessed with my slow-cooker these days, considering the fact that my life is quite busy with a toddler and a 4-month-old who doesn't like to sleep AT ALL during the day. So, being able to toss a bunch of ingredients into a machine that magically whips up an amazing meal makes sense for me (and likely for you too).

Soups are great from a health/nutrition perspective because they are HOT. Hot foods actually make us feel fuller sooner and for longer, therefore helping to control our appetites throughout the day. Lentils are also high in protein and fibre, adding to the satiety effect of this particular soup. Another benefit to this soup is that it calls for canned tomatoes. I know—canned tomatoes—big whoop. But really, canned tomatoes (and cooked tomatoes) are actually higher in a cancer-fighting antioxidant called Lycopene than fresh tomatoes (the high heat used in the canning process causes the Lycopene to be released).

So there you go—an easy, yummy and nutritious soup that will make you feel both physically satisfied and great about what you're serving your family. You can't go wrong!

Ingredients:

1.5 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
8 cups vegetable broth or chicken broth
3 cups chopped cauliflower
1 3/4 cups red lentils
1 28-ounce can diced or crushed tomatoes
1 bag fresh spinach
1/2 cup chopped fresh cilantro (optional)
2-3 tablespoons lemon juice

Directions:

Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon, pepper, broth, cauliflower, lentils, and tomatoes in a 5- to 6-quart slow cooker. Stir until well combined.
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
Right before serving, stir in spinach, cilantro and lemon juice.

Inspired by Eating Well Magazine's Slow-cooker Moroccan Lentil Soup.

Enjoy!