Cooking with Toddlers-Crockpot Moroccan Lentil Soup
This week, Gammie had the privilege of cooking dinner for 2 different households with 2 of my precious grandkids! Garrett and I tried a new recipe called Moroccan Lentil Soup. The original recipe was taken from a soup magazine published by Eating Well. We tweaked the recipe a bit and it was DELICIOUS!!!
Ingredients
1 ¾ cups green or brown lentils
2 cups chopped onions
2 cup chopped carrots
5 cloves garlic crushed
2 Tablespoons olive oil
1 ½ teaspoon ground coriander
1 ½ teaspoons ground cumin
¾ teaspoon cinnamon
1 teaspoon ground turmeric
½ teaspoon pepper
½ teaspoon sea salt
6 cups vegetable broth (you may use low sodium chicken broth)
2 cups water
3 cups chopped cauliflower
1 (28 oz) diced tomatoes
2 Tablespoons tomato paste
4 cups fresh spinach
½ cup fresh cilantro
4 Tablespoons lemon juice
In a crockpot, combine chopped onions, carrots, garlic, olive oil, and spices. Stir thoroughly. Add broth, water, cauliflower, lentils, tomatoes and tomato paste. Stir until combined.
Cook in Crockpot on High for 4-5 hours or on Low for 6-8 hours. Add spinach and cook 30 minutes longer on High. Serve in large bowls with cilantro garnish and lemon juice.
This soup is more like a stew and is great for a hearty dinner with a salad and a pice of crusty bread or some Pita or Naan bread.
Garrett and I had such a fun time chopping and stirring and measuring together. The soup was wonderful and extra delicious because we made it together. Cooking with toddlers is a BLAST!
- 1 ¾ cups green or brown lentils
- 2 cups chopped onions
- 2 cup chopped carrots5 cloves garlic crushed
- 2 Tablespoons olive oil
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoons ground cumin
- ¾ teaspoon cinnamon
- 1 teaspoon ground turmeric
- ½ teaspoon pepper
- ½ teaspoon sea salt
- 6 cups vegetable broth (you may use low sodium chicken broth)
- 2 cups water
- 3 cups chopped cauliflower
- 1 (28 oz) diced tomatoes
- 2 Tablespoons tomato paste
- 4 cups fresh spinach
- ½ cup fresh cilantro
- 4 Tablespoons lemon juice
- In a crockpot, combine chopped onions, carrots, garlic, olive oil, and spices.
- Stir thoroughly.
- Add broth, water, cauliflower, lentils, tomatoes and tomato paste.
- Stir until combined.
- Cook in Crockpot on High for 4-5 hours or on Low for 6-8 hours.
- Add spinach and cook 30 minutes longer on High.
- Serve in large bowls with cilantro garnish and lemon juice.
- This soup is more like a stew and is great for a hearty dinner with a salad and a pice of crusty bread or some Pita or Naan bread.
That same afternoon, I went over to Sophie’s house and she and I made chicken tortilla soup together. Her family LOVED their dinner and Sophie and I had a great time cooking together.
