My Health Daily

Slow-Cooker Moroccan Lentil Soup recipe:
Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can--this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.
Ingredients:

2 cups chopped onions

2 cups chopped carrots

4 cloves garlic, minced

2 teaspoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

¼ teaspoon ground cinnamon

¼ teaspoon ground pepper

6 cups vegetable broth or reduced-sodium chicken broth

2 cups water

3 cups chopped cauliflower

1 ¾ cups lentils

1 (28 ounce) can diced tomatoes

2 tablespoons tomato paste

4 cups chopped fresh spinach or one (10 ounce) package frozen chopped spinach, thawed

½ cup chopped fresh cilantro

2 tablespoons lemon juice
Directions:
Step 1
Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker (see Tip). Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.

Step 2
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.

Step 3
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Tilapia & Poblano Tacos recipe:
Here's a quick take on fish tacos: just sauté fish, onions and peppers and serve with tortillas and some simple toppings. Poblano peppers vary immensely in heat level and tasting them is the only way to judge how hot they are. So before cooking, taste your poblanos and add a pinch of cayenne or a jalapeño if you want more heat. Use green bell peppers if you want a milder taco.
Ingredients:

3 teaspoons extra-virgin olive oil, divided

1 pound U.S. farmed tilapia fillets (see Note)

2 cups diced poblano peppers (about 2 large)

1 medium onion, diced

1 jalape& #241;o pepper, minced (optional)

1 cup fresh corn kernels (from 1 large ear; see Note) or frozen (thawed)

2 tablespoons lime juice

1 tablespoon ground cumin

1 teaspoon dried oregano

¾ teaspoon salt

12 6-inch corn tortillas

1 avocado, cubed

¾ cup prepared salsa, preferably green

¼ cup chopped cilantro for garnish
Directions:
Step 1
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tilapia and cook until opaque in the center, 2 to 3 minutes per side. Transfer to a plate and flake with 2 forks.

Step 2
Add the remaining 1 teaspoon oil to the pan and reduce heat to medium. Add poblanos, onion and jalapeno (if using) and cook, stirring often, until softened and starting to brown, 4 to 6 minutes. Stir in corn, lime juice, cumin, oregano and salt. Cook, stirring often, until heated through, 1 to 2 minutes. Stir in the fish and any accumulated juice from the plate.

Step 3
Wrap tortillas in paper towels and heat in the microwave on High until warm and pliable, 30 seconds to 1 minute. Fill each tortilla with about 1/3 cup of the tilapia mixture and top with avocado, salsa and cilantro (if desired).