Slow Cooker Moroccan Lentils

This is one of my favorite recipes which I make all the time even in the summer. It tastes delicious, because of the spices, but it’s also just so easy to make, which always helps when I am extra-busy. So if you are busy but want to put a nutritious and delicious meal on the table, check this out.

Slow Cooker Moroccan Lentils
8 servings - for the whole family or freeze portions for a later date

Moroccan Lentils.png

2 cups Dry Lentils (brown or green, uncooked)
2 Tomato (medium, diced)
1 Yellow Onion (medium, diced)
3 Garlic (cloves, minced)
1/2 cup Parsley (chopped and divided)
1 tbsp Cumin
1 tbsp Paprika
2 tsps Sea Salt
8 cups Water

Combine lentils, tomatoes, onion, garlic, half the parsley, cumin, paprika, salt and water in the slow cooker. Cook on high for at least 4 hours, or on low for 8-12 hours.
Garnish with remaining parsley and enjoy!

NOTES:
Serve it With - Greek yogurt, brown rice, quinoa, or fried eggs.
Leftovers - Refrigerate in an airtight container up to 5 days. Freeze if longer.
No Tomato - I have successfully replaced the tomato with canned pumpkin. Works well and taste delicious.

Isn’t that so simple?! And the ingredients are inexpensive, too. You can’t beat that.

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