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 to enjoying this a few weeks from now from the freezer after flavors have really come together! (Someone asked where the chickpeas are...but I think you're confusing the cauliflower in the picture or perhaps the lentils themselves...no chickpeas here.)
Slow-Cooker Moroccan Lentil Soup
From EatingWell: January/February 2013
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.
27 Reviews for Slow-Cooker Moroccan Lentil Soup
This soup is bland and boring. I think it might benefit from more salt and fat.
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.
Upon reviewing the list of ingredients and measurements, I knew immediately that this recipe would require triple the seasoning. One teaspoon of cumin will do nothing for 1 3/4 cups of lentils! After adjusting the seasoning, the final product was yummy and well-received by my family.
Will make this again. We roasted the cauliflower and added it as a topping instead of cooking with the soup. Soaked the lentils in hot water for 10 minutes and rinsed before adding to the slow cooker.