We have to continue this slow cooker theme. I've been relying on it all week and I don't see any signs of slowing.
Conveniently, I have been able to schedule all of my recent doctors appointments near Brian's office. This means that after I go to the doctor, Brian takes me to lunch! Isn't that nice? Our typical plan is to grab prepared foods at Whole Foods. It's not Wegmans, but it's pretty good. They have a bunch of soups to choose from, one of which is a Moroccan Lentil Stew.
Yum. It's delicious and super filling. The only thing is that is super spicy and I don't love that. All I needed to do was make the lentil stew on my own, and make it less spicy.
It only makes sense that I would love this stew. Did you know that I took Arabic? For two years? And almost went to Morocco for a study abroad program?
Sadly, my Arabic was not that great. It was actually horrible. The class made me want to cry. One time I DID cry. Enough said- now I enjoy the culture of Morocco by eating their food.
Moroccan Lentil Stew
- 1 large onion, chopped
- 5 carrots, chopped
- 1 head cauliflower, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups lentils (I used small green)
- 8 cups vegetable broth (about 2 cartons)
- 1 (28 oz) can diced tomatoes
- 1/2 bag (about 2 cups) fresh spinach
- 1/2 cup chopped cilantro
- juice of half a lemon
- Prep the veggies (onion, carrots, cauliflower and garlic) and toss into the slow cooker
- Add spices and diced tomatoes
- Cook on low for 6-8 hours
- Add spinach, cilantro and lemon juice- stir and serve
Tip: I chopped up all of the veggies the night before. I put them into a gallon size Ziploc and even added the spices so I didn't have to do any measuring in the morning. I just stored the bag in the fridge and put the broth, lentils and tomatoes next to the slow cooker. In the morning I didn't even have to think!
This smelled SO good when I got home. Sorry, steam doesn't photograph all that well!