I am yet to build the recipe section for my website (don’t worry I am onto as I work through this stay at home situation), but I thought I could share an easy non-perishables recipe right here in a blog with you for a slow cooker moroccan lentils. Put it on in the morning and enjoy it in the evening! This recipe is dairy, egg and gluten free and is suitable for vegetarian, vegan and pescatarian diets.
- 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!
Serve it With
Greek yogurt, crusty bread, rice, quinoa, brown rice tortilla chips, and/or fried eggs.
Refrigerate in an airtight container up to 5 days. Freeze if longer.
Use uncooked dry lentils for this recipe. The end result is intended to be a bit soupy/watery, so if you like it thicker, you may wish to use 7 cups of water instead. Cooking the lentils on the low setting for the suggested 8-12 hours makes them slightly thicker.