Slow-Cooker Moroccan Lentil Soup

30 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
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water
  • 3 cups chopped cauliflower
  • 1 3/4 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
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lemon juice

Preparation

  • 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 1 1/4 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; 4735 IU vitamin A; 28 mg vitamin C; 84 mg calcium; 4 mg iron; 200 mg sodium; 690 mg potassium
  • Nutrition Bonus: Vitamin A (96% daily value), Folate (47% dv), Vitamin C (42% dv), Iron (23% dv), Potassium (20% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 2 vegetable, 1/2 lean meat

Reviews 30

September 12, 2016
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By: Angela Smithers
It was good. Couldn't get the 7th grader to like it though.
January 31, 2016
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By: EatingWell User
great with some additions Added some butternut squash, way more spices than the recipe recommended, a few chunks of salted pork and a little garlic salt. My husband who loves spicy food added Sriracha sauce to his and it tasted great. We used some cilantro in a tube at the end, skipped the spinach as we didn't have any. Pros: easy, can be altered depending on ingredients at hand Cons: needs more spices than recommended
January 27, 2016
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By: EatingWell User
Great soup Made this soup during a blizzard and substituted broccoli since we had no cauliflower; also left out dried coriander since we didn't have that. Very easy, very tasty. My kids liked it (though my teenager thought it needed more spice ). A great addition to my regular rotation of dinners . Pros: easy, delicious Cons: more spice
January 23, 2016
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By: EatingWell User
Nearly Perfect Really excellent recipe! Great flavor, nice and healthy. To get the optimum flavor, I would recommend doubling the spices. I also added some cayenne to give it a nice kick. Turned out really really well! Pros: Easy, Healthy Cons: can be bland
December 06, 2015
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By: EatingWell User
Similar to a lentil soup on my website I make a similar lentil soup in my slow cooker but use a mixture of prepared Jamaican and Lebanese spices. My version is very spicy so for those who did not find this spicy enough you are welcome to look at the recipe on my site wadesglobalkitchen.blogspot.com
October 03, 2015
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By: EatingWell User
Great if you double the amount of spices I halved the recipe but kept the same amount of spices (so essentially doubled the amount of spice the recipe called for). As I let it cook in the slow cooker, i tasted it periodically and added salt, a few shakes more black pepper, and a spoon more of cumin and coriander powder. It got a really strong taste! I ended up adding about a fourth of a cup extra of water and a fourth of a cup extra of broth (I used the Trader Joes variety, which in my opinion is the best veggie broth that i've tried and has the least watery consistency). Like me, you might have to halve the recipe (except for the spices) for it to fit in your slow cooker if you have a small one. Highly recommend taste testing halfway through the cook time so you can add more spices to your taste/ more water. It does have a more stew like consistency, but it was really flavorful!!! I highly recommend you make it if you follow these modifications otherwise i'm sure it will turn out bland. For more kick, add in a few teaspoons of crushed chili powder. Pros: flavorful, healthy
September 24, 2015
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By: EatingWell User
Love This Easy Taste of North Africa! Like others, I decided to swap out the spinach for another green. I used escarole as I had bought the lentils thinking I'd do a traditional Italian-inspired lentil soup with it and decided I'd like to try something different and found this recipe. I did the slow cooker on low method - couple issues - my vintage slow cooker (avocado green circa 1970) wasn't big enough to fit all the ingredients and even on low for 10-12 hours I felt the lentils needed a bit more cooking. I'm used to my slow cooker being a bit small, so from the start decided to leave out the 28oz. tomato can until next morning when I knew I'd finish it off on the stove with the escarole. Turned out GREAT and definitely agree the fresh cilantro and lemon juice should be added as served to give that contrast of fresh to the fully cooked. Not sure about other reviews saying this was bland as I had ample flavor and the cinnamon, at least for my taste buds, is what makes it uniquely Moroccan/Northern African, so I can imagine leaving that out. I even added a full stick of cinnamon to the ground in the recipe, as well as a couple bay leaves. It did turn out closer to a stew than a soup, which I expected, and just added more water to get to the consistency I wanted. (That could also be from me using a full 16oz bag of lentils = 2 cups versus the 1.75 cups the recipe calls for...couldn't see the point of handing on to half a cup of lentils in my cupboard. Looking forward
September 22, 2015
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By: EatingWell User
Bland and Boring This soup is bland and boring. I think it might benefit from more salt and fat. Pros: Easy, Convenient Cons: Boring
March 04, 2015
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By: EatingWell User
Variation on a theme I made this again with fewer carrots and cauliflower, and left out the tomato paste and cinnamon. I doubled the cumin, and put in 12+ cloves of garlic. Served with a dollop of sour cream and some jalapenos and it was delicious. Somewhat reminiscent of the spices in the braised pork and salsa, another Eating Well favorite of ours. Pros: Warm and filling Cons: Not spicy enough