Name: Crockpot Moroccan Lentil and Chickpea Soup Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Moroccan
Ingredients: 1 1/2 cups green lentils; 1 sweet onion, finely chopped; 1 inch knob of fresh ginger, grated; 2 cloves garlic, minced or grated; 3 carrots, chopped; 1 red bell pepper, chopped; 1 (14 ounce) can diced tomatoes; 4 cups low sodium veggie or chicken broth; 1-2 tablespoons red harissa; 2 teaspoons smoked paprika; 3/4 teaspoon cumin; 3/4 teaspoon cinnamon; Kosher salt and pepper, to taste; 1 tablespoon fresh lemon juice; 1 (14 ounce) can chickpeas; 1/2 cup fresh cilantro, chopped; Goat cheese; Toasted almonds

If you’re looking for a cozy, flavorful, and effortlessly healthy meal, then you’re in for a treat with my Crockpot Moroccan Lentil and Chickpea Soup Recipe. I absolutely love this recipe because it combines fragrant spices, tender lentils, and hearty chickpeas all cooked low and slow—meaning you let the crockpot do the hard work while your kitchen fills with mouthwatering aromas. Trust me, once you try this, it’ll become your go-to soup for busy days or when you want a comforting bowl full of goodness.

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Why You’ll Love This Recipe

Effortless One-Pot Cooking: You literally dump everything into the crockpot and come back hours later to pure magic.
Aromatic Moroccan Flavors: The combination of spices like cumin, cinnamon, and smoked paprika creates a warm, deep flavor you’ll crave.
Nutrient-Packed and Filling: Lentils and chickpeas give you that plant-based protein and fiber hit to keep you energized.
Versatile Comfort Food: Perfect for meal prep, feeding a crowd, or cozy weeknights—you can customize and garnish to your taste.

A white bowl filled with thick lentil soup that has visible layers of brown lentils, light beige chickpeas, and small pieces of soft red tomatoes. The soup looks rich with a broth that has a warm reddish-brown color. On top, there is a dollop of white cream with small green capers scattered over it and a sprig of fresh green mint leaves placed beside the cream. A metal spoon is resting on the right edge of the bowl, which is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully, each playing its part to build layers of texture and taste. When shopping, try to find fresh spices and quality chickpeas—your soup will thank you for it.

Green Lentils: They hold their shape well in slow cooking and provide a wonderful earthy flavor.
Sweet Onion: Adds natural sweetness and depth—finely chopping helps it meld nicely into the soup.
Fresh Ginger: Gives a bright, zingy kick that balances the spices.
Garlic: Minced or grated, garlic boosts the savory base with its classic aroma.
Carrots: Bring mild sweetness and body to the broth.
Red Bell Pepper: Adds a fruity flavor and a pop of color.
Diced Tomatoes: Provide acidity and richness to the soup’s base.
Low Sodium Vegetable or Chicken Broth: For a flavorful yet light cooking liquid—low sodium allows you to control the salt.
Red Harissa: This North African chili paste adds smoky heat; start with less if you’re sensitive to spice.
Smoked Paprika, Cumin, Cinnamon: The trio of spices that create that unmistakable Moroccan flavor profile.
Kosher Salt and Pepper: Seasoning essentials; adjust at the end to taste.
Fresh Lemon Juice: Brightens up the whole dish just before serving.
Canned Chickpeas: Added at the end to keep them tender but intact.
Fresh Cilantro: For a fresh herbal note and vibrant finish.
Goat Cheese and Toasted Almonds (for serving): My favorite finishing touch—creamy tang from goat cheese and a delightful crunch from almonds.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Crockpot Moroccan Lentil and Chickpea Soup Recipe my own based on what’s in the pantry or who I’m cooking for. Feel free to experiment with the heat level, vegetables, or even swap up toppings to keep it interesting.

Add Sweet Potatoes: I once tossed in cubed sweet potatoes for a sweeter, heartier twist which my family adored during fall.
Make it Vegan: Swap chicken broth for veggie broth and skip the goat cheese in favor of a dollop of coconut yogurt.
Spice It Up: If you like it fiery, try doubling the harissa or adding a dash of cayenne pepper.
More Greens: Toss in chopped kale or spinach in the last 15 minutes for extra nutrients and color.

How to Make Crockpot Moroccan Lentil and Chickpea Soup Recipe

Step 1: Prep and Combine the Base Ingredients

Start by combining the green lentils, chopped sweet onion, grated ginger, garlic, chopped carrots, and red bell pepper right in the crockpot. I always find that chopping the veggies smaller helps everything cook evenly and lets those flavors meld together beautifully. Next, add the diced tomatoes, vegetable or chicken broth, and about half a cup of water. Now, sprinkle in the smoked paprika, cumin, cinnamon, and red harissa. Don’t forget a generous pinch of kosher salt and pepper for seasoning.

Step 2: Slow Cook and Let Flavors Develop

Cover your crockpot and set it to cook on low for 6 to 8 hours, or if you’re short on time, on high for 4 to 6 hours. This slow cooking is where the magic really happens—the lentils soften, the spices mingle, and the soup thickens to a rich, hearty texture. I’ve learned the longer it cooks, the better the flavors, but just keep an eye on liquid levels; add more broth or water if it looks too thick.

Step 3: Finish with Chickpeas, Lemon, and Cilantro

About 10 minutes before serving, stir in the canned chickpeas, fresh lemon juice, and chopped cilantro. I add these at the end so the chickpeas stay tender yet whole, and the lemon keeps the flavors bright and fresh. Give everything a final taste and adjust the seasoning with salt and pepper as needed. If you find the soup too thick, thinning it with a splash of broth is an easy fix.

Step 4: Serve and Garnish

Ladle the soup into bowls and then comes my very favorite part—topping with whipped goat cheese and toasted almonds. The creamy goat cheese adds a lovely tang that cuts through the spices, while the almonds bring a delightful crunch. A little extra cilantro on top brightens it all up and makes it look so inviting.

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Pro Tips for Making Crockpot Moroccan Lentil and Chickpea Soup Recipe

Rinse Lentils Thoroughly: I always rinse my lentils well to avoid any grit and cooking inconsistencies.
Start Low and Slow: Cooking on low heat maximizes flavor development and keeps the lentils tender, based on what I’ve found.
Adjust Harissa Gradually: Since it’s spicy, I add harissa little by little to match your preferred heat level.
Don’t Overcook Chickpeas: I add canned chickpeas near the end to keep their texture and prevent them from turning mushy.

How to Serve Crockpot Moroccan Lentil and Chickpea Soup Recipe

A turquoise bowl filled with thick lentil stew sits on a white marbled surface. The stew has layers of greenish-brown lentils mixed with light brown chickpeas and orange carrot pieces, all in a rich reddish-brown broth. On top, there is a dollop of white cream garnished with green mint leaves and a few small pistachio nuts. A silver spoon rests inside the bowl on the right side. In the background, some scattered pistachio nuts and a lemon wedge can be seen. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for the classic combo of whipped goat cheese and toasted almonds on top. The goat cheese brings a creamy, tangy contrast that cools off the spices, and the almonds add that satisfying crunch. Fresh cilantro leaves sprinkled over everything give a fresh herbaceous punch that brightens each spoonful.

Side Dishes

Pairing this soup with warm crusty bread or buttery pita is how I like to make it a full meal. Sometimes I serve it alongside a crisp cucumber and tomato salad dressed lightly with lemon and olives for a Mediterranean vibe that feels balanced and refreshing.

Creative Ways to Present

For special occasions, I like serving the soup in individual rustic bread bowls—it’s fun, cozy, and everyone loves tearing into the bread after. Another idea I tried was layering garnishes in clear mugs, highlighting the colors before mixing. It’s a simple way to wow guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day. Just keep the garnishes separate and add fresh each time you reheat a bowl.

Freezing

This soup freezes beautifully—perfect for batch cooking! I freeze portions in freezer-safe containers or bags and thaw them in the fridge overnight. Lentils hold up well, and the chickpeas don’t get mushy if you avoid adding the lemon until reheating.

Reheating

To reheat, I gently warm portions on the stove over medium-low heat, adding a splash of broth or water if it’s too thick. Microwaving works too, but stirring occasionally helps maintain an even temperature and keeps the lentils intact.

FAQs

Can I use red lentils instead of green lentils in this soup?

Red lentils cook faster and tend to break down more than green lentils—if you use red lentils, reduce the slow-cooking time significantly to avoid a mushy texture. Green lentils hold their shape better during crockpot cooking, which is why I recommend them for this recipe.
Is it possible to make this soup spicier or milder?

Absolutely! The red harissa provides most of the heat, so add it gradually and taste as you go. For a milder version, reduce or omit the harissa and smoked paprika. For extra spice, you can also add a pinch of cayenne or a few chopped fresh chilies.
Can I prepare this soup without a crockpot?

You sure can! Simply combine the ingredients in a large pot on the stove, bring to a boil, then reduce to a simmer. Cook gently for about 45 minutes to an hour, or until the lentils and veggies are tender. Stir occasionally and add water or broth as needed.
Does the goat cheese have to be whipped?

Whipping goat cheese gives it a light, creamy texture that melts nicely into the soup, but if you don’t have time, simply crumble it on top instead—it still adds that wonderful tang and richness.
Can I add other vegetables to this soup?

Definitely! I’ve experimented by adding diced sweet potatoes, zucchini, or even spinach towards the end of cooking. Just keep in mind that some veggies cook faster, so add them accordingly to avoid overcooking.

Final Thoughts

This Crockpot Moroccan Lentil and Chickpea Soup Recipe holds a special place in my kitchen because it’s so simple yet luxuriously flavorful. It’s one of those meals you can rely on day after day—comforting, nourishing, and packed with vibrant spices that keep you coming back for more. I encourage you to give it a try, especially on those busy days when you want something delicious with minimal effort. Once you do, I bet it’ll be a recipe you share with your friends the way I’m sharing it now, cozy and warm around the dinner table.