The crisp fall air and recent storms got me in a crockpot preparedness mode.  What would be a nourishing make-ahead meal that we could enjoy on a rainy, windy night and keep the chill away? I scoured the Internet looking for a recipe that answered my craving and found one that I liked – A Moroccan Lentil Soup. It was a great starting point.  I ramped up the seasonings because too often my crockpot produces a bland dish after fragrant hours of promising something delicious. This time I must say that the modified measurements hit the mark!  To finish the dish I served it over sprouted brown rice with fresh parsley and scallions to sprinkle on top. (sprinkle missing from photo!)

Moroccan Lentil Stew
Serves 6-8

1 (32-ounce) can chickpeas, rinsed
1 (15-ounce) can pinto beans, rinsed
1 cup dried lentils, rinsed well
1 (32-ounce) container vegetable broth
1 (28-ounce) can diced tomatoes
7 garlic cloves, crushed and roughly chopped
1 large onion, finely chopped
1 cup carrots, roughly chopped
1 cup celery, roughly chopped
2 medium Red Bliss potatoes, halved
2 tablespoons finely chopped or grated fresh ginger
2 teaspoons Aleppo pepper
1 teaspoon salt
1 tablespoon whole peppercorns
2 ½ teaspoons garam masala
3 teaspoons cumin
½ teaspoon nutmeg
¼ teaspoon cinnamon

Prepare ingredients as directed above and assemble all of them in your crockpot.  Stir a few times to combine.  Set the timer for 10 hours on low heat.  So simple and also a great dish for freezing as it makes a large amount!


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