Moroccan-Inspired Slow Cooker Lamb and Lentil Soup
- For deeper flavor, toast the Moroccan spices in a dry pan before adding them to the vegetables.
- If you can’t find French green lentils, brown lentils make a good substitute.
- For a thicker soup, mash some of the cooked lentils and barley against the side of the slow cooker before serving.
- This soup tastes even better the next day, so don’t hesitate to make it ahead of time.
- For a vegetarian version, replace the lamb with 2 cups of chopped mushrooms and use vegetable stock instead of chicken stock.
Nutritional Information
Per serving (approximately 1.5 cups):
- Calories: 425
- Protein: 28g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 10g
- Sodium: 680mg
This hearty soup is not only delicious but also nutritious. It’s high in protein from the lamb and lentils, and rich in fiber from the vegetables and barley. The addition of kale provides a boost of vitamins A, C, and K.
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