"What a Crock" Friday - Spicy Lentil Soup with Saffron and Cilantro

See this gorgeous crockpot? I have it and am obsessed with it! I have been leaving the house with dinner cooking almost every day since I brought it home. I was sold on this model by Rival as soon as I saw the timer/warmer feature. Since I'm making so many meals in the crock-pot I decided that each week I would post one recipe that we determine is "keeper." In order to work for our family our weekday meals must involve very little prep or finish time since I have to get it ready before leaving for work and it has to be basically ready to eat when Andrea gets home from school. Meals needing shorter cook times or more prep/finish time may make it on to our weekend menu but the majority of recipes will be ones with longer cook times and very little prep/finish work. I hope you find some you enjoy!

This week, the big hit was a Spicy Lentil Soup with Saffron and Cilantro from the Not Your Mother's Slow Cooker Recipes for Entertaining book. Yum!!!!

This version of lentil soup has a nice Middle Eastern flavor and is just a little bit special for company. Serve in small bowls for a first course, or large ones for a main course with salad and bread. Serves 8 to 12.

Cooker: Large round or oval

Setting and Cook Time: Low for 7 to 9 hours.

2 tablespoons olive oil.

1 medium-size yellow onion, finely chopped

2 ribs celery, chopped

1 medium-size carrot, minced

One 16-ounce can solid-pack whole tomatoes, undrained and chopped

3 cups dried brown lentils, rinsed an picked over

1 teaspoon ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon cinnamon

2 tablespoons freshly squeezed lemon juice

salt and freshly ground black pepper to taste

Large pinch of powdered saffron

1/3 cup packed chopped fresh cilantro

Plain yogurt for serving

1. In a large skillet, hear the olive oil over medium heat. Add the onion, celery, and carrot and cook, stirring a few times, until just softened, about 5 minutes. Place in the slow cooker, along with the tomatoes and their juice, lentils, cumin, coriander, cinnamon, and lemon juice. Add water to come about 3 inches above the vegetables. Cover and cook on LOW for 7 to 9 hours.

2. Season with salt and pepper and stir in the saffron and cilantro. Add water to thin if the soup is too thick. Ladle into serving bowls and serve hot, topped with a dollop of yogurt.