Slow-Cooker Moroccan Lentil Soup

Slow-Cooker Moroccan Lentil Soup

49 Reviews
From: EatingWell Magazine, Soup Cookbook

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 12 servings

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Original recipe yields 12 servings
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  • 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
  • 1¾ 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


  • Active

  • Ready In

  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.
  2. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  3. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.
  • Tip: For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
  • To make ahead: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving.
  • Equipment: 5- to 6-quart slow cooker

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 128 calories; 1 g fat(0 g sat); 5 g fiber; 21 g carbohydrates; 8 g protein; 45 mcg folate; 0 mg cholesterol; 6 g sugars; 5,115 IU vitamin A; 29 mg vitamin C; 62 mg calcium; 3 mg iron; 450 mg sodium; 406 mg potassium
  • Nutrition Bonus: Vitamin A (102% daily value), Vitamin C (48% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, 1 lean protein, ½ starch

Reviews 49

September 22, 2019
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By: ChefsMom
Made this in the crock pot on low setting over night-woke to such a lovely aroma. I did double the spices and omitted the salt-used farmers market tomatoes, peeled and diced by hand. My soup did not turn the lovely golden color shown in your film and photos but hands down this is a lovely soup. It is not the traditional thick greyish soup I am used to but it is a very tasty soup and will be made again, also was wondering if the chickpea dumplings featured in the October 2019 issue would taste in this? Just a thought- again I really enjoyed this soup!
January 29, 2019
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By: Diana Hutzul
After reading some of the reviews, I added more spices and salt. Did this in my instant pot and it turned out great. Definitely doing this again.
August 09, 2018
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By: k.sevigny
I made this on the stove top and did not add cilantro and lemon juice and I found it to be delicious, I did however add a bit of salt.
March 22, 2018
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After reading a few reviews, I soaked the lentils, left out the water, used fresh tomatoes w/juice. I first made half batch, it was excellent.I had a bowl, froze the remainder. Second batch I added Aleppo chile pepper, and, Ikea frozen veggie balls. I invited neighbors for lunch. With a lite green salad and garlic toast. They gave this soup...10 stars!!!!! Yes, I will make it again!Thanx for sharing!raf
October 21, 2017
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By: Jenip42
Looking at this recipe, it became immediately apparent that there were a few things that I'd need to adjust - first, all the spices need to be upped to about 1.5x their current level. Secondly, cumin and salt are must-have additions. Also, the lemon juice needs to be more - that small amount in 8 cups of liquid? Negligible. Once I did that, this soup turned out perfectly!
September 25, 2017
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By: Nancy
The soup was bland but my lentils were fine. Certainly you could cook the lentils in advance or soak them overnight. I agree spices need to be 1.5 to 2X the recipe amount and an addition of salt would help. Full of nutritious vegetables.
September 15, 2017
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By: Stacey Contreras
I found this soup bland. I will try to salvage it with more spices.
September 13, 2017
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By: Pamela
I followed this recipe as published but the end result was rather disappointing. I think you should remove this one from your site. I won't make this one again.
September 11, 2017
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By: Marina Theo
Hey guys you need to soak lentils over night. Amazing rec...
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