Slow Cooker Moroccan Lentils
With a blend of aromatic spices, hearty lentils and such little prep time, this dish is sure to become a staple in your meal plan.
Equipment
- Slow Cooker
Ingredients
- 2 cups dry lentils (I prefer green, but brown will work too!)
- 1 yellow onion diced
- 2 tomatoes diced
- 3 garlic cloves minced
- 1 tbsp paprika
- 1 tbsp cumin
- 2 tbsp sea salt (or kosher)
- ½ cup parsley (chopped, optional)
- 8 cups water
Instructions
- This step is optional if you're lazy or don't have a Ninja foodi that you can sauté within the same pot before slow cooking. Add a little bit of oil, sauté the onions for 3/4 minutes then add the garlic and tomatoes for another minute.
- If you didn't do the previous step, it's totally ok, just add all the ingredients to the slow cooker: onions, garlic, tomatoes, lentils, half the parsley, paprika, cumin, salt and water.
- Cook on high for 4 hours, or on low for 8.
- Serve in a bowl and garnish with the remaining parsley.
- You can also serve it with a spoon of cream, greek yogurth, tortilla chips, rice, whatever you fancy with it; you got the healthy base already!
Notes
Leftovers: You can refrigerate them in a container up to 5 days, but I doubt it'll last that long.