Slow cooker Moroccan Lentil Soup

Cooking time : 8 hours

Serves : 8 to 10

Ingredients:

• 1 pound brown lentils, rinsed and sorted for debris
• 2 quarts vegetable broth
• 1 yellow onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, peeled and minced
• 1 tablespoon ras el hanout
• 2 teaspoons kosher salt
• 4 cups chopped chard leaves
• 1 lemon, sliced into 8 wedges

Toppings: yogurt, mint, cilantro

Direction :

Place the lentils, broth, onion, carrot, garlic, ras el hanout, and salt in the crock of a large slow cooker. Cook on low for 8 to 10 hours, until the lentils are tender.

Stir in the chard leaves and allow to warm for half an hour.

Serve with lemon wedges for squeezing and optional toppings.