John is STILL sick and I've been so slammed at the office that I can't really take care of him like I used to (or want to, let's be honest). I'd love to take care of him but, work allows us to eat and travel and do fun things so I have to work.  Anyway, back in December he was sick too (are you seeing a pattern here?) and I was just as busy at work (no slowing down!).  So, one night I stopped off at a local soup store to get dinner.  I asked John what he wanted but I was already mentally picking out the soups from their online menu, guessing what he would choose.  This is a game for me...roll with it.

Their special that day was Moroccan Lentil Soup which normally I think he'd blow right by. But I knew once I read the first word of the description "spicy" that I'd be picking up a big quart of that one.  I was right.  It was so delicious that I couldn't help but think I should get sick just so we could have more of this soup!! Luckily, I've been avoiding John like the plague and so far have not yet succumbed to the sickness that he has experienced (twice).

But, when I found this slow-cooker Moroccan Lentil Soup, I knew we'd have to give it a try.  I upped the flavors a little but found it to be absolutely delicious and similar to that one that cost me...oh, $13, at that fancy soup place last year.  John wolfed it down, asked for seconds, and then had the leftovers the next day!  I saved some to give to grandma Awa as well because, let's face it, on cold winter nights, who wants to make soup for one person?  And, the cans are just not the same as the real thing.  She loved it, too.  As I said Wednesday, we're stuck in New York for a while but that doesn't mean our tastebuds have to be, too!
Moroccan Lentil Soup (adapted from Eating Well)  
Serves:  4 (8 cups of soup)
1 onion, diced
2 carrots, diced
4 cloves garlic, minced
2 teaspoons olive oil
1 tablespoon cumin
1/2 tablespoon coriander
2 teaspoons turmeric
1/2 teaspoon cinnamon
2 teaspoons freshly ground black pepper
5 cups chicken broth
1 1/2 cups lentils
1 14-ounce can diced tomatoes
2 tablespoons tomato paste
2 cups spinach, chopped
1/4 cup cilantro, chopped
1 lemon

In the slow cooker, combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper.  Stir well.  Add broth, lentils, tomatoes, and tomato paste and stir again until well-combined.

Cook on low for about 8-9 hours, until the lentils are tender.  About 15 minutes prior to serving, stir in spinach and let it wilt.  Stir in cilantro and freshly squeezed lemon juice just before serving. 

Until the next time my oven is on...