Slow Cooker Moroccan Lentils Recipe
Indulge in the exotic flavors of Moroccan Lentils, slow-cooked to perfection. Ideal as a flavorful rice topping or a creamy soup. It's a spoonful choice to explore and enjoy!
Servings: 8 Servings
Calories: 237kcal
Ingredients
- 1 pound brown lentils rinsed and sorted for debris
- 2 quarts vegetable broth
- 1 yellow onion diced
- 2 medium carrots diced
- 3 cloves garlic peeled and minced
- 1 tbsp Ras El Hanout
- 2 tsp kosher salt
- 4 cups chopped chard leaves
- 1 lemon sliced into 8 wedges
- Toppings: yogurt mint, fresh cilantro
Instructions
- Place the lentils, broth, onion, carrot, garlic, Ras el Hanout, and salt in the crock of a large slow cooker. Cook on low for 8 to 10 hours, until the lentils are tender.
- Stir in the chard leaves and allow them to warm for half an hour.
- Serve with lemon wedges for squeezing and optional toppings.
Notes
Store the Slow Cooker Moroccan Lentils in airtight containers in the refrigerator, where they will stay good for up to 5 days. To freeze, store in your freezer for up to 3 months.
When you're ready to enjoy it again, thaw it in the refrigerator overnight. Reheat the lentils by transferring them to a pot and warming them over low heat on the stove, stirring occasionally to ensure even heating.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 43g | Protein: 17g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 635mg | Potassium: 710mg | Fiber: 20g | Sugar: 4g | Vitamin A: 3685IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 5mg
