Slow-Cooker Moroccan Lentil Soup

Slow-Cooker Moroccan Lentil Soup

35 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 35

March 06, 2017
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By: kimwins1
Per other reviews, I added more spices (I usually do anyway!) and a cinnamon stick and paprika. I cooked green lentils on high for 4 hours before adding the rest of the ingredients just to be sure they were done, then finished off the rest on low for about 6 hours. At the last minute I decided that the recipe would really benefit from ground lamb, and I used fresh Swiss chard and threw in somediced sweet potatoes too. I will definitely make this one again! Even the one year old ate it (I used a touch of cayenne pepper...have to tone down the heat these days). My husband loved it too!
November 09, 2016
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By: LInda T
Used red lentils. Also added a touch of cayenne and a half t smoked paprika. Only had one can of diced tomatoes and used a spoon of organic ketchup to add color since I didn't have tomato paste. Did it stove top since my crock pot was too small. Simmered covered two hours. The spinach rocks! Needs some salt in the bowl. I believe the flavor will improve overnight.
October 14, 2016
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By: georgesfamilynova
Positives: I got everything ready the night before so just put it in the crock pot and went about my day. Healthy! Negatives: It was fine...not good, not bad. I added chili paste when I served it to give it more flavor. I love trying new recipes and love lentils, but won't make this again.
September 28, 2016
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By: Almita
I will definitely make it again, all my friends loved it. My changes are to make it with kale and add cerrano choles
September 27, 2016
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By: krigio
I absolutely loved this. I didn't make any adjustments except that I set my slow cooker for 4 hours but it needed much more time. Next time I'll set it for 8 hours but other than that, I'll definitely make this again.
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