Slow-Cooker Moroccan-Spiced Lentil Soup

November 6, 2018

Test Kitchen-Approved

Author Notes: A long cooking time allows the spices to work their way into the lentils and vegetables, creating a fragrant soup. If you make it ahead, the flavors will have more time to develop.

Excerpted from EatingWell Soups © 2018 Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Food52 Review: Featured in: 7 Vegetarian Slow-Cooker Recipes So Everyone Can Netflix & Chill.The Editors

Serves: 8
Cook time: 8 hrs 30 min


  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth
  • 2 cups water
  • 3 cups chopped cauliflower
  • 1 3/4 cups French green lentils or brown lentils
  • 1 (28-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or 10 ounces frozen chopped spinach, thawed
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lemon juice
In This Recipe


  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. Add spinach to the slow cooker. Stir, cover and cook on High for 30 minutes.
  4. Just before serving, stir in cilantro and lemon juice.

More Great Recipes:
Soup|Moroccan|Lentil|Slow Cook|Vegetarian|Dinner|Lunch

Reviews (1) Questions (0)

1 Review

Anna November 14, 2018
This was really good, but on the second time around I would up the amount of spices. I could taste them, but not as strongly as I would have liked. Otherwise, nice and healthy recipe!