Moroccan Lentil Soup ingredients
Makes 8 servings1 cup dried lentils
2 cups refrigerated cubed peeled butternut squash
2 cups water
1 cup sliced carrots
2 tsp ground turmeric
1 tsp ground ginger
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp ground cinnamon
Pinch of saffron threads
2 (14.5-oz) cans diced tomatoes, undrained
1 large onion, chopped
3 garlic cloves, minced
Notes: Serve with flatbread.
Active Prep: 11 minutes
Total Time: 8 hours 11 minutesRinse and sort lentils according to package directions.
Stir together all ingredients in 5-QT slow cooker. Cover and cook on Low for 8 hours.
The Moroccan Lentil Soup recipe is from Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).