Slow Cooker Harira Soup
From Canadian Living: The Slow Cooker Collection
Prep time: 15 minutes
Slow Cooker time: 6 hours
5-6 quart/litre slow cooker
1 tbsp extra virgin olive oil
1 large (or 2 small) onion, chopped
1 tsp each: ground cumin, ground ginger, turmeric & black pepper
6 cups chicken or vegetable broth
1 large bunch each: fresh cilantro and flat leaf parsley
1 cinnamon stick
1 cup green or brown lentils, rinsed
1 can (19oz/540ml) chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
1 can (28oz/796ml) diced tomatoes (I ran out so I used pureed roasted tomatoes)
¼ cup lemon juice
1 tsp ground cinnamon
1 lemon, thinly sliced
12 pitted dates, sliced
1. In a large skillet heat the oil over medium heat and sauté the onions, stirring occasionally, until softened (about 5 minutes). Add the cumin, ginger, turmeric and pepper, stirring for 1 minute, until fragrant. Scrape into the slow cooker.
2. Pour 1 cup of broth into the skillet and bring to a boil, scraping up brown bits from the bottom of the skillet. Scrape into the slow cooker.
3. Chop enough cilantro and parsley to make ¼ cup of each and set aside for garnish. Tie together the remaining cilantro and parsley with the cinnamon stick. Add to the slow cooker along with the remaining broth, lentils, chickpeas, tomatoes and stir to combine.
4. Cover and cook on the low setting until the vegetables and lentils are tender (6 hours). Discard the herb bundle.
Note: you can make ahead up to this point. Let cool for 20 minutes uncovered before placing in airtight containers. Let stand on the counter until completely cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.
5. Stir in the lemon juice and reserved chopped herbs into the hot soup and ladle soup into bowls. Sprinkle each bowl with ground cinnamon, top with a lemon slice and sliced dates.