Place all ingredients except for lemon, yogurt and cilantro in a slow cooker or large stockpot, in the order listed, on low heat. Stir to combine and simmer for four hours or until carrots are tender.
Season with salt and pepper to taste. Add lemon juice and stir together. Divide among four bowls; top with yogurt and cilantro. Serve with couscous or pita bread if you like.
Recipe Notes
Per serving: 446 calories, 13 g protein, 2 g fat (0 g saturated fat), 101 g carbohydrates, 11 g fibre, 0 mg cholesterol, 207 mg sodium