Moroccan-Style Lentil And Chickpea Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 small carrot, chopped
• 3 garlic cloves, chopped
• 1/2 teaspoon peeled and minced fresh ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/2 cup dried lentils, picked over and rinsed
• 1 (14 1/2 ounce) can plum tomatoes, drained and chopped
• 1 1/2 cups slow-cooked chickpeas (or one 15.5-ounce can chickpeas, drained and rinsed)
• 6 cups vegetable stock
• 1 tablespoon fresh lemon juice
• 1 teaspoon harissa, to taste plus more to serve
• salt & freshly ground black pepper

1. Heat the oil in a large skillet over medium heat.
2. Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
3. Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
4. Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.
5. About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
6. A small bowl of harissa may be placed I on the table for those who wish to add more.

olive oil, yellow onion, carrot, garlic, fresh ginger, turmeric, ground cinnamon, ground cumin, ground cardamom, dried lentils, tomatoes, slowcooked chickpeas, vegetable stock, lemon juice, salt

Taken from www.food.com/recipe/moroccan-style-lentil-and-chickpea-soup-503362 (may not work)