Moroccan Lentil Stew

        I love using the crockpot! I think the crockpot is such an easy way to help deliver meals. I love the idea of being able to dump everything into the crockpot and have a meal in a few hours. I decided to make this Moroccan lentil stew in the crockpot and I am so glad I did! I loved the flavors, the texture, the vegetables, and the lentils! The spices that are used compliment each other really well and provide a very flavorful stew.

Ingredients:

• 3 small carrots sliced into disks

• 3 stalks celery, chopped

• 3-4 small potatoes, diced small

• 2 cloves garlic, minced

• 1 tsp salt

• 1 tsp pepper

• 2 tsp turmeric

• 2 tsp cumin

• 2 tsp ginger

• 2 tsp paprika

• 1 tsp cinnamon

• 1 cup brown lentils

• 1 cup red lentils

• 4 cups vegetable broth

• 2 cups water

• 1 6 ounce can tomato paste

• 4 ounces spinach chopped (I used half a bag of fresh spinach)

• 1 cup almond/coconut milk (I used almond)

• Garnishes (optional)

• Green onion, sliced thin

• Jalapeno, sliced thin

• Yogurt (vegan/dairy), about 2 tbsp or so depending on preference

• Black pepper

• Red pepper flakes

• Lemon wedges

• Fresh parsley

Directions:

1. Throw everything into the crockpot except the almond milk and lemon juice. Cook on high for 3-4 hours or low for 6-8.

2. Once the vegetables and lentils are cooked, stir in the almond milk and lemon juice. Divide into bowls and garnish!

The video is too large to upload here so please check it out on instagram! 

Original recipe link here!