Vegan Dump Dinners - Moroccan Red Lentil Soup

Vegan Dump Dinner - Moroccan Red Lentil Soup

 Need a delicious soup to come home to in the evening? 

This is a great one to put in the slow cooker or Crock Pot, and come home to after Lenten services, or some other time that you need dinner to be ready when you are.

 

This is how to make it:

 

Moroccan Red Lentil Soup Vegan Dump Dinner
Fill Gallon Zipper Freezer bag or Plastic Freezer Container with the following:

1 # bag (about 2 1/4 cups) Split Red Lentils, Rinsed well and sorted
2 (15 oz) cans Chopped Tomatoes with their liquid
1 Cup Chopped Onion (frozen or fresh chopped - about 1 onion)
1 teaspoon minced Garlic (I use the pre-minced stuff from a jar in the produce section of the grocery)
2 teaspoons Smoked Paprika
1 teaspoon Cinnamon
1 teaspoon Turmeric
1/2 teaspoon Ground Ginger
1 teaspoon Salt
A few grinds Black Pepper

Label, Seal, and Put bag in freezer.
The day before you use it, put it to the fridge to thaw.

 

Split Red Lentils

To Prepare:
Add Contents of bag to slow cooker with
7 Cups Water
Cook 5 Hours on High 

To serve:
Puree with Immersion Blender &Season with the following
(put more of these on table for diners to season to taste):
1 Tablespoon Lemon Juice (to brighten flavors)
1 1/2 teaspoons Garlic Salt

Can be served with Crusty Bread, Rice, or Tabbouli, and Garden Salad or Crudites

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