Moroccan Lentil Soup

Original recipe here.

When Sigrid was about seven weeks old, some friends came to visit. Winona made this for us - and it was amazing. It's still a favorite, and can be made on the stove-top or slow-cooker.

Moroccan Lentil Soup
Adapted from The Art of the Slow Cooker by Andrew Schloss

Serves 6 (or more! We always have lots of left-overs. It's also good served cold over a bed of spring greens.)

2 tablespoons extra-virgin olive oil
2 large onions, chopped
3 large cloves garlic, minced
2 heaped teaspoons ground coriander
2 heaped teaspoons ground cumin
1 teaspoon turmeric
3/4 teaspoons paprika
1/4 teaspoon cinnamon
1/4 teaspoon allspice (optional)
1 1/2 to 2 teaspoons kosher salt (to begin with), then to taste
1/2 teaspoon freshly ground black pepper
7 cups vegetable broth
1 24-ounce can crushed tomatoes
2 cups dried red lentils, rinsed and picked over
a pinch of crushed red pepper flakes
juice of 1 lemon
a small splash of red wine vinegar (about 1/2 tablespoon)
3 tablespoons chopped flat-leaf parsley leaves
1 tablespoon chopped fresh cilantro

Directions:
Heat the olive oil in a large saucepan or dutch oven over medium-high heat.  Add the onions and cook until tender, about 6 minutes.  Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, and allspice.  Cook for another minute or two, stirring to coat the onions.  Add the broth, tomatoes and salt, and bring to a boil.  Pour into a slow cooker, and stir in the lentils.  Cook for 4 to 5 hours on high, or 6-8 hours on low, or until the lentils are tender.

Stir in the lemon juice, a small splash of red wine vinegar, red pepper flakes, cilantro, and parsley.  Season to taste again with kosher salt.   Cover and cook for an additional 10 minutes.

Other variations:
Serve on greens or over rice
Garnish with plain yogurt, feta, and/or green onions
Add chicken thighs & shred before serving.