
This recipe will make your house smell heavenly all day while it cooks. It pairs perfectly with a whole grain like brown rice or quinoa, or a base of leafy greens like spinach or romaine lettuce. It is particularly hearty and warming, a perfect dish for a cold winter day or to make for a communal dinner.

Gotta Love Lentils
It’s been said that lentils are the perfect introductory bean. If you are new to eating more legumes (beans, peas, and lentils), the high fiber content can sometimes take a little while for your body to get used to. If this is the case, lentils are easier on the stomach because they are smaller in size and cook to a very soft consistency, especially in a recipe like this in which they are cooked for a long time.
Lentils are high in protein, iron, zinc, and of course fiber, making them a great nutrient-dense ingredient and satiety-booster. A single serving of this stew has 28 grams of protein! And while we don’t agree with the protein-obsession in our culture, we do know that it’s an important part of the diet. So go ahead and load up on this power-packed meal.

Spiced to Perfection
This is one of our most popular recipes, and that is most likely because it is spiced to perfection. This combination is not just ideal for taste, but for nutrient-density as well.
Garlic has been utilized for decades as a medicinal food to treat the common cold and flu, as well as conditions such as diabetes, heart disease, cancer, and high blood pressure. One study showed that consuming 3 small garlic cloves daily for 30 days lowered blood sugar levels as well as total cholesterol, LDL, and triglycerides in people living with type 2 diabetes.

Cumin also has a rich history as a medicinal food, particularly in Ayurvedic medicine, a natural approach to health originating in India. Modern day studies in people with type 2 diabetes have shown that cumin lowers fasting blood sugar, lowers A1c levels, and increases insulin sensitivity – even more than anti-diabetes drugs! There are big effects from this little spice.
Paprika and parsley add depth, heat, and freshness to the flavor profile of the dish. Together, especially when cooked in a slow-cooker to really meld and marinate the flavors together, these spices create a rich Moroccan taste experience in this meal, even little to no salt.


Slow Cooker Moroccan Lentils with Cashew Cream
Ingredients
- 1 cup Dry Green Lentils Uncooked
- 1 cup Tomato Diced
- 1/2 cup Yellow Onion Diced
- 4 Garlic Cloves, minced
- 1/2 cup Parsley Chopped and divided
- 2 tsps Cumin
- 2 tsps Paprika
- 4 cups Vegetable Broth Low sodium
- 2 tbsps Cashews
- 1/4 cup Water
Instructions
- Combine lentils, tomatoes, onion, garlic, half the parsley, cumin, paprika, andvegetable broth in the slow cooker. Cook on high for at least 4 hours, or on lowfor 8-12 hours
- Meanwhile, make the cashew cream blend the cashews and water togetheruntil smooth.
- Garnish the lentils with cashew cream and with the remaining parsley, enjoy!
Notes
- No Slow Cooker/Less Time: Place a small amount of vegetable broth in a large saucepanor pot and heat the onions and garlic for 3 minutes over medium heat. Add the rest ofthe ingredie
- Serve it With: Brown rice, quinoa, groats, or farro.
- Leftovers: Refrigerate in an airtight container up to 5 days.