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Who said the healthiest recipes have to be salad?

Crockpot Moroccan Lentil and Chickpea Soup | halfbakedharvest.com @hbharvest

Watch the How-To Video Here:

Crockpot Moroccan Lentil and Chickpea Soup from Half Baked Harvest on Vimeo.

Because this soup is packed full of healthy ingredients, and YOU GUYS, this soup is, so, so good! Like it’s got to be in my top ten soups, but then I absolutely adore Moroccan flavors. They’re spicy, full of colorful veggies, and Moroccan foods like this one are usually topped with goat cheese…a major a yes in my book!

In all seriousness though this soup is incredible and the very best part is that literally all of the ingredients get thrown into the crockpot and you are done. DONE! You’ll have soup slow cooking all day long, the house is going to small awesome, and dinner will be ready when you walk in the door. No browning meat, no making extra things when you arrive home, just ladle the soup into bowls and eat…and eat…couldn’t be better.

Crockpot Moroccan Lentil and Chickpea Soup | halfbakedharvest.com @hbharvest

Crockpot Moroccan Lentil and Chickpea Soup | halfbakedharvest.com @hbharvest

This soup was inspired by many things, but the main reason is my brother’s girlfriend, Lyndsie. She traveled to Morocco last year and ever since then has been begging me to make a Moroccan inspired soup. Lynd’s is big on beans, veggies and all the spices they traditionally use in Morocco. I feel like Moroccan food has so much flavor and color, I love it. I also love all the incredible home goods Lyndsie brought back from Morocco. The next time she goes, I’m requesting a rug…or two, because they are some of the prettiest rugs I’ve ever seen. You can check out a few of the rugs they brought back here on her sister, Amber’s Interior Design site (click on rugs).

Anyway, I have made a few Moroccan recipes before…

Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios

Moroccan Spiced Lamb Burgers with Apricot Chutney + Pistachio Feta Pesto

Moroccan Chicken Salad with Pistachio Crusted Fried Goat Cheese + Garlic Naan

Spring Veggie + Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese

Okok, so more than a few. What can I say, I really dig Moroccan flavors. Like I said, the color of the veggies and the spices they use are SO my kind of food. This soup is one of the more traditional Moroccan recipes I have made…or at least I think so. Meaning I did a little research before fully developing the recipe and learned that a few of my very favorite ingredients are used commonly in Moroccan cooking: cinnamon, cilantro, dates, chile peppers, bell peppers, lemons, and pistachios…literally all of my favorites, and I used all of them except dates in this recipe. See, can’t you tell this is going to be so good?

Crockpot Moroccan Lentil and Chickpea Soup | halfbakedharvest.com @hbharvest

I also added harissa for some serious flavor, lots of green lentils, chickpeas for protein, and carrots and bell peppers for some veggies. I then topped the soup off with a spoonful of whipped goat cheese, lots of fresh cilantro, mint and lemon juice, plus toasted almonds and pistachios.

Oh, and then a side of, not pictured, naan, because at the time I took these photos, everyone had already eaten all of the naan I had made the day before. We are a naan obsessed family for sure! FYI, I made more for dinner that night. Can’t do soup without bread, and Moroccan inspired soup calls for bread in the form of naan. DUH.

If the whipped goat cheese is feeling a little fancy for you (it’s just goat cheese beaten together with a little Greek yogurt until creamy), just top the soup with crumbled goat cheese or Greek yogurt. Either way you serve it up, it’s going to be GOOD.

ps. this is also REALLY good served the next day wrapped up in naan with a little couscous (to help sock up the extra liquid), goat cheese and pistachios…oh and pomegranate arils. Got to love the leftovers!

Crockpot Moroccan Lentil and Chickpea Soup | halfbakedharvest.com @hbharvest

Crockpot Moroccan Lentil and Chickpea Soup.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Calories Per Serving: 632 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • In the bowl of a crockpot, combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 1/2 cup water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
  • Just before serving, stir in the lemon juice, chickpeas, and cilantro, cook until heated through. If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking.
  • Ladle the soup into bowls and top with whipped goat cheese, almonds, and fresh cilantro. Eat!
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Crockpot Moroccan Lentil and Chickpea Soup | halfbakedharvest.com @hbharvest

Happy Wednesday! Now let’s eat Moroccan soup!

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Comments

    1. Hey Lydia,
      Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xT

      1. 5 stars
        I tried it with red lentils and it was sooo good. Love the flavors. So comforting and nourishing for cold dark nights.

        1. Hey Lydia,
          Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

        2. 3 stars
          This soup was just ok. The green lentils were a bit crunchy (soaked for 12 hours and cooked for 10 hours). This soup needs much more time than listed to be done. I was rather disappointed since this recipe looked so good in the photos.

          1. Hey Lena,
            Thanks for giving this recipe a try and sharing your feedback! So sorry to hear it was not enjoyed! Let me know if there is anything that I can help with! xx

    1. Hey Dan,
      You can follow the recipe and cook in the instant pot on high pressure for 8 minutes. Please let me know if you have any other questions! xTieghan

    1. Hey April,
      I would just simmer on low for 2-3 hours. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xx

        1. Hi April,
          Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan