Ingredients
Scale
- 1 large white onion (sliced)
- 5 cloves of garlic (minced)
- 3 medium carrots (peeled and diced)
- 4 celery stalks (finely sliced)
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons smoked paprika
- 1 teaspoon regular paprika
- 1 teaspoon saffron threads
- 1/2 teaspoon cayenne
- 1- inch fresh ginger (grated)
- 3 tablespoons tomato paste
- 28- ounce can crushed tomatoes
- 6 cups vegetable broth
- 1 can chickpeas (rinsed and drained)
- ½ cup green lentils (uncooked)
- 1/2 cup orange lentils (uncooked)
- 1/3 cup rice (uncooked)
- â…“ cup fresh cilantro (finely chopped)
- â…“ cup fresh parsley (finely chopped)
- Juice from ½ lemon
- Sea salt (to taste)
- Black pepper (to taste)
Instructions
- Throw everything into your large slow cooker, except the fresh herbs and lemon juice. Give it a good stir.
- Cover and let it cook on HIGH for 4 hours.
- When it’s ready, garnish with the fresh herbs and a squeeze of lemon juice.
- Enjoy it warm!
- Store any leftovers in an airtight container in the fridge for 3-4 days.
- Warm up and savor the flavors!