Slow Cooker Moroccan Lentil Soup

I was talking to a friend last weekend about my slow cooker experiments and said she loved Moroccan Lentil Soup--so that was the experiment of the day. And yum -- I really liked this version. I may continue to fine tune the spices -- I didn't have coriander but think that would be a good addition. But for a first try, very pleased!

Slow Cooker Moroccan Lentil Soup

1 onion, diced small
2 stalks celery, diced
3 carrots, diced
1 1/2 cups brown/green lentils
3/4 cup brown rice
12 cups water
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground tumeric
1 1/2 teaspoons sweet paprika
1 (28-ounce) can diced tomatoes
1 1/4 teaspoons sea salt, or to taste
black pepper to taste

Turn slow cooker to high or low depending on when you want it ready. Add onion, celery, carrots, lentils, rice, water, cumin, ginger, tumeric, and paprika (in other words everything but the tomatoes, salt and pepper). Cover and cook 4-5 hours on high or 8 to 10 hours on low. Stir in remaining ingredients and serve or keep on warm until ready to serve. This actually gets better as it sits.

Serves 10