Stovetop Instructions:

1. First prep your veggies and then gather your spices in a small ramekin or bowl.
2. Add the oil to a large pot (I use my dutch oven) and heat over medium heat, add the onions and peppers, a pinch of salt and pepper. Sauté for 5 minutes or so until veggies are softening. Add the garlic and cook for a minute. Add in the moroccan spice mix and stir for 30 seconds until fragrant.
3. Add in the rest of ingredients (except lemon juice): lentils, chickpeas, tinned tomatoes, canned coconut milk, bouillon, fresh cilantro, water and stir. Bring to a boil on high heat. Cover, reduce to a simmer over medium-low heat.
4. Cook for 30 minutes or until lentils are tender. Remove from heat and stir in the lemon juice. Season with salt and pepper if needed ( I always do) Enjoy!
5. Serve with couscous or rice, naan or your favourite flatbread and a generous sprinkling of chopped cilantro. I also sometimes add a few diced green onions to my bowl.

Slow Cooker Instructions:

1. Add all the ingredients to your slow cooker, (except lemon juice) and stir. Cover and cook on high for 3-4 hours.
2. When done turn off slow cooker, stir in lemon juice. Season with salt and pepper if needed ( I always do) Enjoy!
3. Serve with couscous or rice, naan or your favourite flatbread and a generous sprinkling of chopped cilantro. I also sometimes add a few diced green onions to my bowl.

Instant Pot Instructions:

1. First prep your veggies and then gather your spices in a small ramekin or bowl.
2. Set your Instant Pot to ‘Sauté’ and once Hot add the onions, oil and a pinch of salt and pepper. Sauté for 5 minutes, stirring occasionally. Add the garlic and cook for a minute. Add in the moroccan spice mix and stir for 30 seconds until fragrant.
3. Press ‘Cancel’ on the Instant Pot. Add in the rest of ingredients (except lemon juice) and stir. Cover with lid and secure it properly.
4. Set the pressure valve to ‘Seal’ Then Press the “Pressure Cooker’ button and manually set the timer, high pressure for 8 minutes (with the + and – signs). It will then start automatically.
5. When time is up let the pressure release naturally for 15 minutes, then carefully and quickly turn the pressure release valve from ‘seal’ to ‘Venting’ ( I use a dishcloth, it will be hot) Once all the pressure is released, remove the lid.
6. Stir in the lemon juice. Season with salt and pepper if needed ( I always do) Enjoy!
7. Serve with couscous or rice, naan or your favourite flatbread and a generous sprinkling of chopped cilantro. I also sometimes add a few diced green onions to my bowl.