WINTER DETOX MOROCCAN SWEET POTATO LENTIL SOUP (SLOW COOKER) #vegetarian #comfortfood

WINTER DETOX MOROCCAN SWEET POTATO LENTIL SOUP (SLOW COOKER) #vegetarian #comfortfood

SOUP TIME. Which, as I would like to think is the best sort of time there is. Except if it's chocolate chip treat time, which, abandons saying, is clearly better. What's more, which clearly this isn't. Ahem, what? Where were we? Detoxing. It's hard to believe, but it's true. Presenting to you this moroccan-style detox lentil soup stacked with all the integrity straight from your fridge in addition to wash room with huge amounts of soul-warming flavors to light up these cool, cold winter days.

Obviously, lentil soup isn't simply constrained to those of us that are urgent for a reset either. Actually, it's significantly progressively delectable in the event that you choose to serve it with seared pita wedges and a solid spot of whipped greek yogurt or acrid cream to simply relax every one of those brilliant flavors.

I kept this lentil soup totally veggie lover/vegan inviting so everybody can appreciate this. Realize that it's anything but difficult to make this a more protein stuffed supper however.

Also try our recipe Zuppa Toscana Soup

WINTER DETOX MOROCCAN SWEET POTATO LENTIL SOUP (SLOW COOKER) #vegetarian #comfortfood


A soul-warming Moroccan sweet potato lentil soup recipe. This soup is made in the slow cooker and requires hardly any work at all. Plus, it makes the whole house smell warm and cozy!

INGREDIENTS:

  • 1 lb. sweet potatoes, peeled and cubed into small pieces
  • 1 cup carrots, chopped
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1 red bell pepper, diced
  • 6 cloves garlic, minced or pressed
  • 1 ½ cups green or brown lentils, rinsed and picked over
  • 1 ½ teaspoon EACH coriander AND cumin powder
  • 1 teaspoon curry powder (or more to taste)
  • ½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric
  • ⅛ teaspoon ground nutmeg
  • 6-7 cups low sodium broth (vegetable or chicken)
  • 2 ½ cups baby spinach, roughly chopped
  • ¼ cup lemon juice or lemon wedges for serving


DIRECTIONS:

  1. Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you’re lentils have been in the pantry for a while, note that they’ll take a bit longer to cook through.
  2. Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
  3. Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!


Read more our recipe 3 INGREDIENT CHEESY CAULIFLOWER BREADSTICKS

Source : https://bit.ly/2TfClQx


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