Description
A hearty and flavorful Crockpot Moroccan Lentil and Chickpea Soup packed with aromatic spices, fresh vegetables, and nourishing lentils. This easy, slow-cooked recipe combines the warmth of smoked paprika, cinnamon, and harissa with the freshness of cilantro and lemon juice, perfect for a cozy and healthy meal. Serve topped with tangy goat cheese and toasted almonds for a delightful texture contrast.
Ingredients
Scale
Main 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
For Serving
- Goat cheese
- Toasted almonds
Instructions
- Combine Ingredients: In the bowl of a crockpot, add the green lentils, finely chopped onion, grated ginger, minced garlic, chopped carrots, chopped red bell pepper, diced tomatoes, low sodium vegetable or chicken broth, 1/2 cup water, red harissa, smoked paprika, cumin, cinnamon, and a generous pinch of kosher salt and freshly ground black pepper. Stir well to combine all the flavors.
- Slow Cook: Cover the crockpot and cook the mixture on low for 6-8 hours or on high for 4-6 hours until the lentils and vegetables are tender and the soup is thoroughly cooked and flavorful.
- Add Final Ingredients: Just before serving, stir in the fresh lemon juice, drained chickpeas, and chopped cilantro. Cook the soup until the chickpeas are heated through. If the soup appears too thick, add additional water or broth to reach your desired consistency. Taste and adjust seasoning by adding more salt if necessary.
- Serve: Ladle the hot soup into bowls and top each serving with whipped goat cheese and toasted almonds to add creamy and crunchy textures. Garnish with extra fresh cilantro if desired. Enjoy immediately while warm.
Notes
- This soup is incredibly simple to prepare as all the ingredients are combined in the crockpot and left to cook, making it a perfect set-it-and-forget-it meal.
- The red harissa adds a nice spicy kick, but you can adjust the amount to your heat preference or omit if you want a milder soup.
- Adding goat cheese and toasted almonds on top provides a wonderful balance of creaminess and crunch, enhancing the soup’s texture.
- If you prefer a smoother texture, you can partially blend the soup before adding chickpeas and cilantro.
- Customize the vegetable broth with low sodium chicken broth if you are not vegetarian, to add richer flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 632 kcal
- Sugar: 3 g
- Sodium: 169 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 6 mg
