Recipe of the Week: Slow Cooker Moroccan Lentil Soup

This is one of my favorite recipes. I just cut off the stem top of the serrano and leave the seeds in, because I like my meals wild-not-mild, but if you prefer, you can remove the seeds to make it milder. Whether you remove the seeds or not, use care when handling chiles. Don't touch your face (especially your eyes!) while working with them, and wash your hands carefully with soap and water when you're done. If you have very sensitive skin, you may wish to wear gloves.

Slow Cooker Moroccan Lentil Soup

I prefer this recipe without chicken, but I include it so my family doesn't protest. If you use vegetable broth and omit the chicken, this recipe is a wonderful example of how flavorful vegan eating can be.

Ingredients:

4 cups chicken or vegetable broth
1 cup red lentils
2 (15-ounce) cans garbanzo beans, drained
1 (15-ounce) can diced tomatoes, undrained
4 - 6 stalks celery, sliced
1 cup sliced carrots (about 3 whole carrots, or about 20 baby carrots)
1 small onion, quartered and thinly sliced
1 serrano, minced
1 tablespoon bottled minced garlic
2 teaspoons bottled minced ginger (or 1 teaspoon fresh-ground dried ginger)
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon saffron (optional)
1 pound boneless, skinless chicken breasts (optional)

Directions:

Combine broth, lentils, garbanzo beans, tomatoes, celery, carrots, onion, serrano, garlic, ginger, paprika, turmeric, cinnamon, and saffron in slow cooker. Add chicken breasts, if using. Cook on HIGH for 4 - 6 hours, or on LOW for 6 - 8 hours (time may need to be extended if using frozen chicken breasts), or until lentils are soft and chicken shreds easily with two forks (if using).

Before shredding chicken, remove 2 - 3 cups of soup, avoiding chicken breasts. Puree in blender and add back to slow cooker. Shred chicken with two forks and stir well to combine.