Soup season is here! This Slow Cooker Moroccan Lentil Soup is a great one for the repertoire. The flavors are deep and rich, and it’s super filling. This makes a huge portion, so it’s great to freeze, share with others, or plan on eating all week long. A slow cooker makes this super easy, but if you don’t have one, you can easily make it in a large soup pot.
I used green lentils from Trader Joe’s, but brown will also work. Yellow or red lentils will be too soft and will disintegrate into the soup. I recommend adding a little lemon juice or red wine vinegar to add a little zing, and then a dollop of plain Greek yogurt and/or fresh cilantro add some bright fresh flavors.
What’s your favorite fall soup?
Slow Cooker Moroccan Lentil Soup
Adapted from Little Spice Jar
- 2 large sweet potatoes, peeled and diced
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 bell pepper, chopped
- 6 garlic cloves, minced
- 1 1/2 cups green or brown lentils, rinsed and picked over
- 1 1/2 tsp coriander
- 1 1/2 tsp ground cumin
- 1 1/2 tsp curry powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/8 tsp ground nutmeg
- 6 cups low sodium vegetable broth
- lemon juice or red wine vinegar, to garnish
- salt and pepper, to taste
In a large slow cooker, add the chopped vegetables, garlic, lentils, spices, and broth. Cover and cook on high for 4-6 hours, or low for 6-8 hours, or until the lentils are tender. Using an immersion blender, or a regular blender, blend about half the soup so it becomes thick and stew-like. Taste and season with salt, pepper, and curry powder if needed.
Serve with a squeeze of lemon juice, a dash of red wine vinegar, plain Greek yogurt, or fresh cilantro.