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Slow-Cooker Moroccan Lentil Soup

  • 30 m
  • 5 h 30 m
Joyce Hendley
“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.”


    • 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


  • 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
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