Red lentil cream and Ras el hanout

Chop 1 carrot, 1 leek, 1/2 onion and 1 parsnip.

Sauté the vegetables, add the 250 grams of red lentils, a teaspoon of ras el hanout and half a teaspoon of cumin, season with salt and pepper.

Cover with water a couple of fingers over the top and cook for 20-25 minutes.

I have a small slow cooker and sometimes I make it in it and it would be 4 hours on high (no sautéing, an "all-in").