Recipe: Slow Cooker Moroccan Lentil Soup (using chick peas and pinto beans)

SLOW COOKER MOROCCAN LENTIL SOUP

1/2 cup chopped celery
1/2 cup chopped carrots
1 onion, chopped
1 (15 oz) can garbanzo beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 cup dried lentils
1 (1-inch) piece fresh ginger, peeled and grated
2 garlic cloves, smashed and chopped
1 1/2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 cups vegetable broth
1 (28 oz) can diced tomatoes and their juices

Use a 6-quart slow cooker.

Chop the vegetables and add to the stoneware. If you are rushed in the morning, consider chopping the vegetables the night before - it took me longer than I wanted it to.

Drain and rinse the beans and add to the mix. Add the dried lentils. Add the ginger, garlic, and spices. Stir in the vegetable broth and the entire can of tomatoes.

Cover crock pot and cook on LOW for 8 to 10 hours.

Makes 8 servings
Source: Make it Fast, Cook it Slow by Stephanie O'Dea