I’m a huge fan of lentils and my crock-pot, but for some reason, I never bothered to cook lentils in it. I love the “set it and forget it” aspect of the slow cooker, and it turns out, it’s a great way to make lentil soup. What a perfect match!
I boosted the protein in this soup by adding in garbanzo beans. To give it a slightly exotic flavor, I seasoned it with store-bought “Moroccan Spice.”
The results were fantastic! It was delicious as a soup and even better served over a bowl of steamed rice after it thickened up the next day.
Crockpot Moroccan Lentil Soup
1 small onion, diced small
2 cloves garlic, minced
2 large stalks of celery, diced small
1 large carrot, peeled and diced small
1 (16 ounce) bag of green lentils
6 cups of low-sodium chicken or vegetable stock
1 can of garbanzo beans, drained and rinsed
2 tablespoons tomato paste
1 tablespoon of Moroccan spices
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Combine all of the ingredients into a 5- to 6-quart slow cooker and stir until well combined.
2. Cover and cook until the lentils are tender, about 4 to 5 hours on High or 8 to 10 hours on Low.
Want more slow-cooker goodness? Try: