Marokkanische Linsen aus dem Slow Cooker

Zutaten

• 1 pound brown lentils (rinsed and sorted for debris)
• 2 quarts vegetable broth
• 1 yellow onion (diced)
• 2 medium carrots (diced)
• 3 cloves garlic (peeled and minced)
• 1 tbsp Ras El Hanout
• 2 tsp kosher salt
• 4 cups chopped chard leaves
• 1 lemon (sliced into 8 wedges )
• Toppings: yogurt (mint, fresh cilantro)

Zubereitung

1. 1

   Place the lentils, broth, onion, carrot, garlic, Ras el Hanout, and salt in the crock of a large slow cooker. Cook on low for 8 to 10 hours, until the lentils are tender.

2. 2

   Stir in the chard leaves and allow them to warm for half an hour.

3. 3

   Serve with lemon wedges for squeezing and optional toppings.