Rating: 4 stars
30 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

Spices often used in Moroccan cuisine like turmeric, cumin, cinnamon and black pepper give this soup complexity and deep flavor. Make it a day ahead, if you can, to give the spices time to mingle and develop. This easy slow-cooker recipe makes it a cinch to get the soup cooking while you do other things.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

5 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.

  • During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.


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

Nutrition Facts

1 1/4 cups
128 calories; protein 7.6g; carbohydrates 21.3g; dietary fiber 5g; sugars 5.9g; fat 1.1g; saturated fat 0.2g; vitamin a iu 5114.6IU; vitamin c 29.1mg; folate 45.1mcg; calcium 62mg; iron 2.6mg; magnesium 20.8mg; potassium 406mg; sodium 450.1mg; thiamin 0.6mg.

1 1/2 vegetable, 1 lean protein, 1/2 starch