Tunisian Lentil Stew

• 2 cups Dry Green Lentils
• 7 cups Vegetable Or Chicken Broth
• 1 Tablespoon Apple Cider Vinegar
• 1-1/2 teaspoon Ground Corriander
• 1-1/2 teaspoon Ground Cumin
• 1/2 teaspoons Ground Ginger
• 1/8 teaspoons Ground Cardamom
• 1/4 teaspoons Ground Cloves
• 1 stick Cinnamon (or Substitute 1/4 Teaspoon Cinnamon For The Stick)
• 1/8 teaspoons Ground Nutmeg
• 1/4 teaspoons Cayenne Pepper
• 1/2 teaspoons Smoked Paprika
• 1 whole Bay Leaf
• 1 teaspoon Salt
• 3 cloves Garlic, Minced
• 1 whole Carrot, Peeled And Chopped
• 2 cups Sweet Or Yukon Potato, Chopped Into 1/2" Peices

1. Put the lentils into a colander under running water. Rinse the lentils well.
2. Add lentils and all of the remaining ingredients into the crockpot, stir, put the lid on and cook on low for 6 hours.
3. If the lentils are still under-cooked after 6 hours, increase the heat to high and cook until liquid is thick.
4. Scoop out 1/4 to 1/2 of the lentils (leaving the potatoes in the crockpot if possible) in a blender until smooth and add the blended lentils back to the crockpot and stir.
5. If desired serve with plain yogurt, raisins and cilantro.

green lentils, vegetable or chicken, apple cider vinegar, ground corriander, ground cumin, ground ginger, ground cardamom, ubc, cinnamon, ground nutmeg, ubc, paprika, bay leaf, salt, garlic, carrot, sweet or

Taken from tastykitchen.com/recipes/soups/tunisian-lentil-stew/ (may not work)