Slow-Cooker Moroccan Lentil Soup
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.
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Prep Time
30 min
Cook Time
5 hr 30 min
Prep Time
30 min
Cook Time
5 hr 30 min
  1. 2cups chopped onions
  2. 2 cups chopped carrots
  3. 4 cloves garlic
  4. minced
  5. 2 teaspoons extra-virgin olive oil
  6. 1 teaspoon ground cumin
  7. 1 teaspoon ground coriander
  8. 1 teaspoon ground turmeric
  9. ¼ teaspoon ground cinnamon
  10. ¼ teaspoon ground pepper
  11. 6 cups vegetable broth or reduced-sodium chicken broth
  12. 2 cups water
  13. 3 cups chopped cauliflower
  14. 1¾ cups lentils
  15. 1 28-ounce can diced tomatoes
  16. 2 tablespoons tomato paste
  17. 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  18. ½ cup chopped fresh cilantro
  19. 2 tablespoons lemon juice
  20. Salt to taste
  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.
  4. Just before serving, stir in cilantro and lemon juice.
  1. Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months.
  2. Stir in cilantro and lemon juice just before serving.
Adapted from
Adapted from
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