Moroccan Spiced Red Lentil Soup

2 Tbsp Extra-Virgin Olive Oil
2 large onions, diced
2 cloves garlic minced
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp sweet paprika
1/4 tsp ground cinnamon
1 1/2 tsp salt
1/2 tsp pepper
7 cups vegetable broth
1 can crushed tomatoes (I used a jar of tomato pasta sauce and 5 cut up tomatoes)
2 cups drived red lentils, washed and rinsed
pinch of red-pepper flakes
juice of 1 lemon
3 Tbsp chopped fresh flat leaf parsley
1 Tbsp chopped fresh cilantro (I opted out of this one)

  1. Heat olive oil in dutch oven or sauce pan on medium-high heat.  Add onions and cook until tender, about 3 minutes.  Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt, pepper, and cook for another minute.  Add the broth and tomatoes and heat to boiling. Pour the mixture into a 5-6 quart slow cooker.  Stir in lentils, cover the cooker and cook for 4-5 hours on high, or 8-10 hours on low, until lentils are tender OR use a large pot on the stove and simmer for 2 to 3 hours.  (this is what I did) For the last 10 minutes, stir in the pepper flakes, lemon juice, parsley, and cilantro.  Cover and cook on high for 10 minutes.  Enjoy!
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