Moroccan Lentil Soup

A safer way to travel abroad. No baggage required.

There are two things in life that I absolutely love — Middle-Eastern dishes and one-pot meals. And, what better way to enjoy these simple, life pleasures together, than in a slow-cooker Moroccan lentil soup!

This soup is hearty and simply delicious! My family likes it served with honey cornbread for a cultural blend of Middle-Eastern and Southern cuisines. Or serve with flatbread or your favorite bread, and you’ve got an exotic meal without the hassle of traveling!

2 teaspoons extra-virgin olive oil
2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
3 cups chopped cauliflower (about 1/2 medium)
1 ¾ cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach
½ cup chopped fresh cilantro
2 tablespoons lemon juice

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