Slow-Cooker Moroccan Lentil Soup

Slow-Cooker Moroccan Lentil Soup

37 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

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 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 37

May 21, 2017
profile image
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!
April 09, 2017
profile image
By: Pauline DeCol
I do understand that this is supposed to be a low fat/sodium/calorie. With that said apparently I don't enjoy low fat/sodium/calorie??. Sooo, I took heed of the advice offered by many others in this review and doubled the spice... still I found it meh at best... so I added a couple of serrano peppers, some sugar to taste, I drained some of the broth and added a can of coconut milk and some butter. Shazam I have a delicious soup with a nice mix of heat and sweet...mmmmm?? PS. I love hot spicey food so if you don't you may not want to add the heat.??
March 06, 2017
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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
profile image
By: Angela Smithers
It was good. Couldn't get the 7th grader to like it though.
January 31, 2016
profile image
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