Crockpot Moroccan Lentil & Chickpea Soup

Ingredients

• 1‌1⁄2 cups green lentils
• 1 sweet onion, finely chopped
• 1" knob of fresh ginger, grated
• 2 cloves garlic, minced or grated
• 3 carrots, chopped
• 1 red bell pepper, chopped
• 1 14-oz can diced tomatoes
• 4 cups low sodium veggie or chicken broth
• 1-2 Tbs red harissa
• 2 tsp smoked paprika
• 3⁄4 tsp cumin
• 3⁄4 tsp cinnamon
• Kosher salt & pepper
• 1 Tbs fresh lemon juice
• 1 14-oz can chickpeas
• 1⁄2 cup fresh cilantro, chopped
• Goat cheese and toasted almonds for serving

Directions

1. In the bowl of a crockpot, combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 1⁄2 cup water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
2. Just before serving, stir in the lemon juice, chickpeas, and cilantro, cook until heated through. If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking.
3. Ladle the soup into bowls and top with whipped goat cheese, almonds, and fresh cilantro.