Slow Cooker Moroccan Lentil Soup

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

Serves 6


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.

3. Enjoy!

Want more slow-cooker goodness? Try:

Bacon, Leek, and Tomato Brisket
Teriyaki Chicken
Chicken and Biscuits

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