I thought the soup was mighty tasty as is. I am from Arizona and now add Jalapeno to most of my soups and casseroles. My Nebraska friends would rather I leave the heat out, though. My guests add the protein of their choice (if any) at the end to keep my vegetarian friends very happy.
Slow-Cooker Moroccan Lentil Soup
From EatingWell: January/February 2013
Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.
25 Reviews for Slow-Cooker Moroccan Lentil Soup
The recipe is a good base or Lentil soup, but I find that it comes out a bit bland if you follow it to the dot. To combat this, I used chopped Kale instead of Spinach, and Paprika instead of pepper. So much better! It added a little extra flavor, where the broth initially came up short. I also think that you should add the cilantro and lemon while cooking (same time as Spinach / Kale). Introducing those ingredients during cooking gives the soup so much more time to mellow out. Altogether though, I am sure I'll make this again! It came out fabulously.
I added 1 jalapeño & 2 tsp of red pepper flakes
I was so happy with the recipe while it was cooking--easy to throw together, smelled wonderful, etc. But unfortunately, it was rather dull in flavor. However, I'd give it a shot again, using the suggestions from others (like skinless chicken thighs). Not sure what vegetarians can do.
I love this soup! The lemon and cilantro really bring out all of the flavors.