RECIPE 101, DAY #129
ORIGINAL RECIPE: “Moroccan-Style Lentil and Chickpea Soup” from Fresh from the Vegetarian Slow Cooker, by Robin Robertson*
TIMING: 15 minutes of work, and 8 hours of cook time
TOOLS: A slow cooker/crockpot
COOK TYPE: Slow cooker/crockpot, and stovetop
HEALTH: This is definitely healthy food. Full of legumes and veggies as well as nourishing spices, this is a win-win-win. However, for staying power, you will want to pair it with a bread, but sesame pita worked well for us.
EXPERIENCE: Yay! Finally got a new slow cooker! Our old one was both broken and supposedly seeped lead. (You might want to research this if you don’t know if your cooker leaks lead.) My goal was to have it by the time school started so that I could throw dinner on in the morning and be gone all day. Well, finally.
And now I’m home every day with my son. Oh, well. Slow cooker meals are still great for lots of situations.
This was the first success I have had in a slow cooker in a long time. I wouldn’t say it’s a shining success. It’s just fine. But fine is A-OK if you are running from one thing to another. McDonald’s is not A-OK.
NOTES: I ran by a specialty food store on my way home in order to snag a can of harissa, as well as the mentioned pita. The harissa definitely adds some dimension to this soup.
Chicken stock would work here, if you are not vegetarian.
- Over medium heat in a skillet, heat 1 tablespoon olive oil. Add 1 chopped onion, 2 chopped carrots, 1 tablespoon ginger, and 3 cloves smashed garlic. Cook until onion is translucent.
- Add 1/2 teaspoon turmeric, 1 teaspoon cinnamon, 1/2 teaspoon cumin, 1/4 teaspoon cardamom, and stir for 1 minute.
- Dump contents of pan into your slow cooker. Add 1/2 cup brown lentils, 15 ounce can whole tomatoes, 15 ounces canned chickpeas, 1 teaspoon salt, and 6 cups vegetable stock. Stir and break up the tomatoes with your spoon. Cover and cook on low for 8 hours.
- When it’s dinner time, add 1 tablespoon harissa and the juice of half a lemon. Taste for salt, pepper, and seasonings, and serve with extra harissa.
Serve with sesame pita or a Moroccan bread, preserved lemons, and glossy, green olives.
*Recipe changed from the original.