Simmered Soup, through my foodie travel lens, delivers… this!
Want to spend the winter under the sun, not under the snow? You can always bring warmth and exoticism! Let the slow cooker do its work and get back to you cocooning. And comforts and relaxes,
The best of both worlds!
Portions : 6 | Preparation : 15 minutes | Cooking : 8 am
- 2 cups of dried green lentils
- 3 carrots
- 1 1-inch piece fresh ginger
- 1 onion
- 3 cloves of garlic
- 1 can 796 ml diced tomatoes
- 8 cups of unsalted vegetable broth (see Footnotes)
- 2 tbsp. smoked paprika
- 1 S. ground cumin
- 1 tbsp of ground cinnamon
- 1 S. salt
- 1 tbsp harissa paste (see Footnotes)
- ½ cup fresh cilantro
- Wash and dry the lentils.
- Carrot and ginger, without peeling, cut into thin slices. Chop the onion and garlic.
- Combine the lentils, vegetables, stock, spices and harissa in a slow cooker. Season generously with pepper.
- Cover and cook on low for 8 hours.
- Divide the soup among six bowls, garnish with cilantro and serve.
Keeps for 4 days in the refrigerator or 3 months in the freezer.
By using salt-free stock and adding salt to the recipe yourself, it will contain less sodium than if you use regular stock!
If you don’t have harissa paste, substitute ¼ tsp. ground cayenne pepper.
- Calories 323
- Protein 19
- Fat 1 g
- Carbohydrates 64g
- Fiber 9g
- Sodium 602 mg