Moroccan style lentil and chickpea soup

 I really like this light soup. I found this in the old crockpot recipe book I thrifted.

Ingredients:

1 tablespoon olive oil (omitted)

1 medium onion chopped

1 small carrot chopped (I used medium)

3 garlic cloves minced

1/2 teaspoon grated ginger

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground cardamom

1/2 cup dried lentils, rinsed

1 (14.5 ounce)can of plum tomatoes, drained and chopped (I found some already chopped.)

15.5 ounce can chickpeas drained

6 cups vegetable broth (or a mix of veg and chicken broth)

salt and pepper to taste at end

Additions at end which I omitted = 1 tab lemon juice, 1-2 teaspoons of

 harissa sauce

Cook onion, carrots in a covered skillet for 5 minutes until softened. Add garlic for a few minutes.

Add the seasonings and mix into veggies.

Transfer veggies to a crockpot (3 and 1/2 to 4 quart crockpot). Add the lentils, tomatoes, chickpeas, and broth. Cover and cook 8 hours. Mine needed quite a bit more for the lentils to be done. In the future I would do 2 hours on high and then an additional 6 hours on low.  I ended up having to pour mine into a pot on the stove to get the lentils done after cooking in the crockpot for 7 hours on low and 1 hour on high. It may depend on the crockpot or on the lentils!