Directions

  1. Heat oil in a large skillet over medium-high heat; add onions and cook 3 minutes or until softened, stirring occasionally. Add mushrooms, garlic, celery, ras el hanout and salt; cook 5 minutes or until fragrant and vegetables begin to brown, stirring occasionally.
  2. Transfer onion mixture to 5- to 6-quart slow cooker; stir in tomatoes, lentils, thyme and 8 cups water. Cover; cook on high 4 hours (or low 8 hours) or until lentils are tender.
  3. Stir in salad; cook 10 minutes or until greens are tender. Makes about 19 cups.