Slow-Cooker Moroccan Lentil Soup

Slow-Cooker Moroccan Lentil Soup

45 Reviews
From: EatingWell Soups Special Issue April 2016

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. 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.
  • Make Ahead Tip: 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
  • 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.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 153 calories; 2 g fat(0 g sat); 10 g fiber; 28 g carbohydrates; 9 g protein; 189 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 4,735 IU vitamin A; 28 mg vitamin C; 84 mg calcium; 4 mg iron; 200 mg sodium; 690 mg potassium
  • Nutrition Bonus: Vitamin A (95% daily value), Folate (47% dv), Vitamin C (47% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, ½ lean meat

Reviews 45

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
I have to agree with other reviewers. The soup was bland and the lentils were a bit chewy. I hope I can rescue the huge amount of soup that is left by adding some more spices and a bit of salt - maybe even a bit of leftover chicken. The mix of vegetables is great, but it really needs more flavor.
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...
August 14, 2017
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By: rosemary
I really wanted to like this looked delicious and smelled wonderful as it was cooking. But it was just meh.... Before cooking, I re read the ingredients several times and thought it strange that salt was not listed, so I did add it. It didn't help....I won't make it again. However, if you decide to give it a go, make sure to cook the lentils ahead of time.
June 14, 2017
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By: Jeanelle Husth Jamison
I loved the flavors of this soup and the vegetables were delicious. I had the same problem as Maria Tuttle...the lentils just didn't cook. I had my slower cooker on high for 9 hours and they still weren't right. I think next time I will cook the lentils separately. Otherwise, it was delish.
May 31, 2017
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By: Maria Tuttle
I did not make any changes to the recipe - it is very good, but i agree it could be a bit more flavorful; however, i had one major problem. The lentils did not cook properly! i just couldn't figure it out; i've eaten lentils a bunch as a child not so much of late. After the failure, i googled that either the lentils were old . . . or there could be a problem cooking them with the acidic tomatos. Anyway, i then cooked up a separate batch of lentils (alone); dished out lentils into my bowl and added the soup on top -- MUCH better, and I managed to save the large pot of soup! I didn't read all the review, but curious if anyone else had problem with the lentils cooking in the crockpot?
May 21, 2017
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By: Lauren
This recipe is INCREDIBLE! The most delicious soup I have made yet! I am planning on making this at least once a month, probably more times than that. I made some changes to the recipe so the texture was more curried than soup-y, but it had incredible flavors. Here's what I did: 1 cups minced 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 3 cups reduced-sodium vegetable stock 1.5 cups water 1.5 cups minced cauliflower 1 cups lentils 14-ounce (0.5 can) diced tomatoes 1 tablespoons tomato paste 2 cups minced fresh spinach I put everything in my crock pot for 9.5 hours and served. Before serving, I minced 1 bunch minced fresh cilantro to store and keep for later servings and mixed in a spoonful of it to mix in with my bowl. I also added some lemon juice to taste right before eating. It was heavenly. I put basically everything in my mini food processor, and it really worked for this recipe. I loved loved loved it. Thank you, Joyce!
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