Slow Cooker Vegan Spicy Moroccan Carrot Rice and Lentil Stew

Slow Cooker Vegan Spicy Moroccan Carrot Rice and Lentil Stew

While I would rather be on a beach in the Caribbean, basking in the sun and sipping rum drinks, there’s nothing like coming home on a cold New Jersey day and opening up that slow cooker and having a warm soup or stew for dinner.

It’s like getting back into bed when the sheets are still warm: it’s such a comforting feeling.

I’m sharing with you a recipe (you can grab the recipe on KitchenAid’s blog by clicking here) made with carrot rice and a slow cooker, perfect to make big batches and enjoy all winter long.

Slow Cooker Vegan Spicy Moroccan Carrot Rice and Lentil Stew

Okay, maybe I’m exaggerating – really, nothing compares with crystal blue waters, white sand and the heat of the sun warming your body.

So, if I had to name a close second, I guess it’d be slow cooker stews in the winter!

This spicy vegan carrot rice and lentil stew steps up the classic lentil soup – with a spiralized twist. Instead of monotonously cubing those carrots for the lentil stew, the carrots are spiralized and then pulsed into rice.

Slow Cooker Vegan Spicy Moroccan Carrot Rice and Lentil Stew

The carrots really infuse with the spicy Moroccan flavors in the rest of the ingredient list, such as spicy harissa sauce, ground cumin, turmeric and coriander. The cilantro and lemon juice at the end balance the spicy, robust flavors of the stew and add a lovely color!

This dish freezes and refrigerates very well, so make it last by making a big batch and storing it for those chilly winter days when you just don’t have it in you to cook. We’ve all been there.

Slow Cooker Vegan Spicy Moroccan Carrot Rice and Lentil Stew

If you haven’t added a slow cooker to your holiday wish list, I suggest you do! It’s one of my top picks for the healthy cook and is so helpful for meal planning.

You can find this recipe over on the KitchenAid blog.

What are your favorite types of meals to make in a slow cooker?

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Comments

  1. This looks delicious and I’m not even a vegetarian!

  2. Hi Ali! The recipe looks amazing. Should the slow cooker be on low or high for the 3 hours? Thanks so much. Happy Holidays!

  3. Just started a crockpot blog (http://chezchelsea.com/)! :)

    I can’t wait to make this for the blog.

  4. Cook on low or high for 3 hours? Help!

    • Oops – I see this was asked and answered above. High it is!

    • I fixed it night before last and had the same question! I ended up cooking it high (#4 for our slow cooker) for 2 hours. Any more would have turned the lentils to mush. It is delicious and we are having the rest for lunch today. This is so worth making. The spices truly make this dish exciting!

  5. Hi Ali ~ I so want to try this! The spices you use are ones that I like and you only used a pinch! of cinnamon. Sweet Spices–that is where I always seem to wonder if I would like it in a savory main dish and then never make the dish. So I am excited to try this one….

    Opinion please: Harissa is hot so I would never use it but Michael likes Hot. Which Flavor Profile would work best for the dish — Tabasco or Sriracha or Sambal Oelek?? He can stir some into his bowl.

  6. This was tasty but I didn’t have great luck spiralizing the carrots. You must have some big carrots to spiralize. Instead I used the Salad Shooter and it worked well. Added 1/2pound of mild sausage to make it a bit more robust.

  7. I can’t find the recipe on here. It goes from the deception and saying you recommend a slow cooker to comments

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