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In the bowl of a crockpot, combine the lentils, chopped onion, grated ginger, minced garlic, chopped carrots, red pepper, tomatoes, veggie broth, 1/2 cup water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 4-6 hours.
Just before serving, stir in the lemon juice, chickpeas, and chopped cilantro (if using), cook until heated through.
If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking.
Ladle the soup into bowls and top with whipped goat cheese, nuts of choice and fresh cilantro.
This recipe has the following nutrient totals:
Protein 20.4 g
Carbohydrates 58.6 g
Iron 0.35 mg
Fiber 13.7 g
Calcium 23.2 mg
(plus many more nutrients)
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