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Whole-Food Plant-Based Slow Cooker Lentil Moroccan Stew

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Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 1 cup red onion 125g, diced
  • 2 cups carrots 265g, chopped
  • 4 garlic cloves minced
  • 2 cups green cabbage 145g, chopped
  • 2 cups green lentils 340g
  • one 28 oz. can diced tomatoes
  • 2 tablespoons tomato paste 40g
  • 1 heaping teaspoon cumin powder 4g
  • 1 heaping teaspoon coriander powder 4g
  • 1 heaping teaspoon turmeric powder 4g
  • 1 heaping teaspoon garam masala 4g
  • ½ teaspoon white pepper
  • ½ cup cilantro 10g
  • 7 cups low sodium veggie broth 1.65 liters
  • 2 cups water
  • Spinach
  • 2 tablespoons lemon juice 30ml

Instructions

  • Place all the ingredients except for the spinach and lemon juice in a slow cooker and cook on high for 6 hours.
  • When you’re ready to serve, place a handful of fresh spinach in a bowl and ladle the stew over it.
  • Garnish with fresh cilantro and a lemon wedge.