Harira-Style Lentil Stew

• 80 g red lentils, rinsed — Dry red lentils
• 100 g chickpeas, drained and rinsed — Canned chickpeas, drained and rinsed
• 180 g canned tomatoes — No-salt-added canned tomatoes
• 100 g carrots, diced — Raw carrots
• 60 g onion, diced — Raw yellow onion
• 50 g spinach — Raw baby spinach
• 5 g ginger, grated — Raw ginger root
• 5 g garlic, grated — Raw garlic
• 1.5 g cumin — Ground cumin
• 0.8 g turmeric — Ground turmeric
• 18 g lemon juice — Fresh lemon juice
• 8 g cilantro, chopped — Fresh cilantro
• 0.8 g salt — Fine salt

Method

1. 1Load the slow cookerAdd lentils, chickpeas, tomatoes, carrots, onion, ginger, garlic, cumin, turmeric, salt, and 340 g water to the slow cooker.Look for: Everything is evenly positioned and ready for the next action.Safety: Use intact cans and keep the cooker on a dry heat-safe surface.
2. 2Stir thoroughlyStir thoroughly until the ingredients are evenly combined.2 minLook for: Lentils are submerged and spices are evenly dispersed without dry pockets.
3. 3Slow-cook the hariraCover, making sure the lid or cover is fully secure.Look for: The slow-cook the harira stage is complete and ready for the next action.
4. 4Cook on HIGH for 3 hours 35 minutesCook on HIGH for 3 hours 35 minutes until lentils collapse and carrots are spoon-tender.215 minLook for: The center bubbles steadily and the stew is thick enough to mound on a spoon.Safety: Keep the lid closed for the first 3 hours.
5. 5Finish with greens and lemonStir in spinach, cover for 10 minutes until the stew reaches 165°F, then add lemon and cilantro.10 min · 165°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Verify the center reaches 165°F before adding the fresh finish.
6. 6Rest 3 minutesRest 3 minutes so the texture can settle before the next action.3 minLook for: Spinach is fully wilted and the stew smells bright and warmly spiced.