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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: 201 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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  • 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
  • 1 tablespoon fresh lemon juice
  • 1 (14 ounce) can chickpeas
  • 1/2 cup fresh cilantro chopped
  • goat cheese and toasted almonds for serving


  • 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!

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

Happy Wednesday! Now let’s eat Moroccan soup!

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  1. Got a crock going, The smell is driving me crazy to dig in…broth seems to be a little weak so guessing on salt amount…its much more than a pinch, also added 1/2 Tbl of chicken bullion.
    We are not fans of celery so subbed in with fresh Bok Choy (3 ribs), added a small parsnip, 2 red potatoes and small rutabaga just to try it…love lots of veges in soup!

    1. Hey Jenny,
      I would simmer on the stove top for about an hour on medium heat. I hope you enjoy the recipe! xTieghan

    1. Hey Laura,
      I used harissa powder in this recipe. I hope you love the dish! Let me know if you have any other questions! xTieghan

    1. Hey Laura,
      For this recipe I used harissa powder. I hope you love the dish. Let me know if you have any other questions! xTieghan

  2. Before I set out on my Moroccan eating adventure, can you tell me if this lentil soup can be frozen? It looks wonderful, but I will be the only one eating it and it will take me a while to finish the whole pot. Also, I’ve never heard of harissa. Do I have to buy it at a specialty store, or is it available at the grocery store? Thank you! Can’t wait to try it!


  3. 4 stars
    I almost thought I was going to agree with the “bland” commenters, but turned out what it needed was a load more salt plus the lemon juice at the end! Next time, I’ll be a little less cautious seasoning it up front, or use a full-sodium chicken broth. 🙂 It did turn out to be delicious!

    1. Hey Betsy,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  4. 5 stars
    Absolutely delicious!!! Served it to guests and who want the recipe. I used vegetable broth, one tablespoon of Red Rahissa and only 1/8 tsp of cinnamon. We made 1/2 lb. of flank steak leaving it pink, sliced it into small chunks and added it right before serving. Excited to have left overs for tonight!

    1. Hey Dan,
      You can use harissa powder here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    Thank you for some other magnificent post. Where else may just anyone get that kind of info in such an ideal approach of writing?
    I’ve a presentation subsequent week, and I’m at the search
    for such information.

  6. 2 stars
    This was just watery and bland, even though I doubled the spices! I was so sad because it looked so good from the pictures. I don’t know what to say. I don’t know what went wrong!

    1. Hi Mads! I am really sorry to hear that! Is there any way you could have changed something about the recipe? xTieghan

  7. 5 stars
    This was INCREDIBLE. I threw in some sweet photos and spinach and black beans (cleaning out the fridge). My local grocery store didn’t have harissa so I used chili paste. Incredible recipe like everything I’ve tried on Half Baked Harvest!!

    Leftovers for days and packed with good food.

    1. Thank you so much Christina! I am really glad this recipe turned out so amazing for you!! xTieghan

  8. 5 stars
    This was soooooooo yummy! Thank you for sharing it! I did mine with red lentils and in the Instant Pot – it came out perfect in 11 minutes of high pressure cook. And it was delicious without the cheese and almonds.

    I can’t wait to visit Morocco! The architecture, people, and food are beautiful.

  9. 5 stars
    I need to use the crockpot more, it’s so much easier. I cook these kinds of bean stew type dishes all the time b/c I’m from a Tunisian family. This is so easy b/c it’s vegetarian and you just throw it into the pot (could do well with some lamp chop). I also diced some potatoes and threw them in for density and it cooked well. I feel like this would be good over couscous, especially since it came out a little thicker than expected (preferable for me). I added a little extra cumin and onion powder, but I would recommend sauteing the onions beforehand just to get the flavor out. I would also add less cinnamon if the smell/flavor puts you off. My family was pleased with it and I found it to be a nice winter/fall soup.

    1. Hi Nisma! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan

  10. 5 stars
    Ok, so I’m rating a similar recipe to this from your Super Simple book – the Moroccan Chickpea and Carrot Tagine which has many of the same ingredients and is.to.die.for.good! So so so good. My instant pot was busy cooking the chick peas so I did the stovetop and it was perfect. So yummy! I can’t wait to make this next.

    1. Amazing! I am so glad you enjoyed that recipe and I hope you love this one just as much! Thank you Annette! xTieghan

  11. 5 stars
    Love this recipe – great rich flavors. Only change I made was to add the carrots and peppers about an hour before the soup was finished to keep them a little crispier. Would definitely make this again.

  12. Hi Tieghan. Is it possible to substitute Harissa powder for the Harissa paste and if so how much?
    Thanks so much! Can’t wait to try this recipe.

    1. Hey Anne! Sure I would use 1 tablespoon harissa powder, then add more to your taste. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  13. 5 stars
    Made this for my lunch for the week. Added red lentils bc I didn’t have enough green. I used dried chickpeas and made it in the instant pot so I added more liquid for the peas. Then at the end I added some roasted acorn squash and spinach. It’s amazing and I’m looking forward to lunch every day! Thanks

    1. Hey Erin! Yes, red lentils will be great. I would recommend cooking on high pressure for 8 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  14. 5 stars
    I make a lot of soups in the fall and winter and tend to go for creamy and cheesy soups. I wanted to try something a little healthier and this did not disappoint. Holy moly was it good the first time, and even better as leftovers for lunch. So good! Can’t wait to try some of your other recipes!

  15. 5 stars
    It’s been a while since I made it and just realized I never left a review, so here it goes. The soup was absolutely delicious. The whole time it was cooking in the crock pot the aroma of the spices filled the house, we couldn’t wait to try it. This being the first time I made it I used Kitchen Basics Vegetable Stock, (Next time I’ll try the chicken stock). The flavors were outstanding and the goat cheese adds a nice touch. One thing as is mentioned in the recipe, the soup does come a little on the thicker side, but like it was recommended, I just added a little more stock/broth to thin it out a bit. Other than that I wouldn’t change any of the ingredients.

  16. This looks delicious! How much does it taste like a tagine? I’m planning a Moroccan dinner party menu and was thinking of making a lamb tagine and this as an alternative, but I’m worried about them tasting too similar. (no vegetarians, just making another dish for variety)

    1. Hi Grace! It’s not quite a tangine so this would be a great alternative or side. Let us know if you have any other questions as you go. Enjoy your party!

  17. 5 stars
    This was so delicious! I added some sliced jalapenos and goat feta. One of my new favorite go to soup recipes. Thank you for sharing ??

  18. 5 stars
    I made this on the stove top and it was cooked in about 25 minutes. Delicious! We used sour cream instead of goat cheese and it was very tasty. Thanks!

    1. Hi Jude! I would simmer for 45 minutes to 1 hour on the stove, until the lentils are soft. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  19. 5 stars
    Looks fantastic. I have an electric pressure cooker, do you have a suggestion on how long to cook it in my Instant Pot?

    1. Hi Angela! I would recommend 12 minutes on high pressure. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! I use harissa paste for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  20. 5 stars
    Made this for company and it was a big hit! I don’t like too much hot spice, so instead of the harissa, I just used the harissa spices of toasted ground cumin, coriander and caraway, a pinch of saffron, turmeric and black pepper, a tablespoon tomato paste, and a dash of cayenne. Instead of the crock pot, I made it in the pressure cooker, carmelized the onions first, added a half chopped preserved lemon instead of the lemon juice, and at the end added a dash of liquid smoke. Fantastic dish, thank your for the inspiration!

    1. Hi Brian, I use harissa paste for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  21. 5 stars
    Not normally a crockpot meal fan, but this was TOP NOTCH! I actually served it for a dinner party and received compliments all around! Flavors are delicious and no mushy texture to be found. And it was sooooo easy. Definitely becoming part of my regular rotation!

  22. This looks super yummy and I’ll definitely try it soon. Wondering why you say to cook so long in the crockpot? I’d understand if the chickpeas were dry, but the recipe calls for canned. I have some ras el-hanut in my spice cabinet, think I’ll add some too. Thank you for this interesting recipe.

    1. HI there! I recommend the long cooking time for the lentils. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Sure! Just combine everything on the stove-top and simmer for 30 minutes to 1 hour or until the lentils are soft. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  23. I’m about to make this recipe and I’m really tempted to saute the veggies and aromatics before adding the liquid and setting the crockpot (instant pot in my case). Thoughts?

    1. HI! Sautee will be great. Just use a little olive oil or coconut oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  24. Hi Tieghan! Do you think a salty crumbly feta would garnish this soup nicely? I don’t have goat cheese on hand, but I’m not sure if that will create the same creamy, tangy flavour goat cheese would. This looks delish, can’t wait until its ready!

    1. HI! Yes, you can use cilantro or mint, either is great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  25. 5 stars
    Pistachios aren’t listed in the ingredients list but I see them in the picture and then saw them mentioned in the description. Do you toast these as well?

    PS I was directed by a friend who made this for a luncheon and begged her for the recipe. She didnt have any nuts on top and it was still delish. With the nutty adjuvant I can only imagine it to be absolutely scrummy!

    1. HI Bethy! You can added toasted pistachios to the top of this soup. That will be delicious!! Please let me know if you have any other questions. I hope you love this recipe with the addition of the nuts even more! Thank you! xTieghan

  26. 4 stars
    Made this for dinner just as directed. We have not eaten many things with this particular spice family in it, but this was really yummy. My eleven-year-old has eaten the leftovers almost single-handedly! Very good exactly as written.

  27. This sounds so delicious and going by all the comments, it must be a good recipe (except for those exceptions, that probably either did something wrong or had wonky ingredients). My question is what can I do about whipped goat cheese? It’s not available where I live in Edmonton, Canada. Can I make some myself? If so, what would the best process be?
    Thanks so much!

    1. Hey Jane! I would just crumble some goat cheese on over the soup. that will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  28. 5 stars
    This was super delicious! Just enough spicy and the goat cheese was an amazing addition. Thanks for all your awesome recipes!

  29. 5 stars
    Thank you for this amazing recipe! I’m going to try it out tonight and I was wondering if I could subsitute the green lentils with red split lentils? I already have them in my pantry. Would I need to put them in the recipe a bit later or do they cook the same as green lentils? Thank you!

    1. Hi! I am sure red lentils will be awesome! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  30. hey have you considered adding to the ingredient list the other ingredients that you mention? — the 1/2 cup water and the nuts?

    1. Hey JT! I like to keep the water in the instructions. The nuts are already in the ingredient list. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  31. Hi,
    Can you give directions on how to make this yummy sounding soup using an Instapot please? I now use only dried beans since buying my Instapot, and the difference in taste is astounding. Thank you!

    1. HI! I am sorry, I am not comfortable providing instant pot directions for this as I have not tested the recipe for the instant pot and do not want to give you inaccurate timings. Please let me know if you have any other questions. sorry I could not help more. Thanks so much!! xTieghan ?

  32. Recipe looks great. I wish I could get the ten minutes of my life back it took to read your personal story. Who cares?

    1. Hey Don,

      I am pretty sure no one forced you to read the entire blog post. We provide a “skip to the recipe” button at the top of every blog post for those who are just looking to get the recipe. It’s very visible and very easy to click. If you don’t like my writing, that is totally fine, but no one forced you to read it. Just simply click away and find your recipes elsewhere. Hoping your day turns around for you. Happy Holidays! xTieghan

  33. 5 stars
    How big is you’re crockpot? Mine is 3 liters.. I wonder how much should I scale down the amount of ingredients 🙂 thanks!

    1. Hey Anna! I have a 7 quart crockpot. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

    1. Hi Mary Jane! Yes, the nuts are used as a topping along with the cilantro and whipped goat cheese! I hope you try this!

    2. Chopped almonds, if you would like. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

    1. HI Shawn! I use harissa paste. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  34. Hi! Love your blog Tieghan. I have some pre-steamed lentils that I need to use up. If I’m making this stew, when should I add in the pre-cooked lentils? With the chickpeas, or before?

    1. HI! I would add the lentils when directed in the recipe. I think they’ll still need some cooking time! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Hi Sharon, I use 1/2 cup of water. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  35. 5 stars
    I made this delicious soup on the stove instead of crockpot and loved it. Found the Harissa paste at my local Kroger.

  36. I made this recipe this morning before work – so easy just to chop everything up and add it to the pot! I left it on low all day although I stirred it at lunchtime. So it had probably been in for something like 10 hours. It was absolutely delicious! And so healthy because we didn’t have any cheese, just some harissa flatbread. I will definitely be making this again. I am about to try the honey strawberry muffins . . . .

    1. I am so glad you loved this Liz! Thank you! I hope the muffins turn out amazing for you!

  37. Hi! Can the lentils be dried or are you referring to ones in a can? Same question for the chickpeas :))

    1. Hi Mildred! The lentils I used were dried, but the chickpeas were from a can! I hope you love this!

  38. 5 stars
    This soup is DE-LISH! I just finished making it. I’ve got enough for lunch for the week. I wound up doubling the recipe so I have loads of it. Thanks again!

  39. 5 stars
    Just wanted to say I really love this recipe, thank you! I don’t have harissa so I use gochujang, a Korean fermented chile paste. It seems to work!

  40. 5 stars
    Loved the exotic aroma that resulted as it comes through the day! It matched the delicious results. The lemon juice really brightens the flavor and off sets the richness of the goat cheese.

  41. My slow cooker broke and I’ve used my instant pot as a slow cooker but it’s not quite the same. Do you know how I should convert this to an instant pot recipe?

    1. I would cook on high pressure for 12-15 minutes, then use the natural or quick release. I think that should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  42. Hi Tieghan! This looks great. Any suggestions on how to modify this to an instant pot recipe?
    PS: I have been following your blog for a few years now . I have made and loved many of your recipes! Saw your cookbook in a store recently and wanted to congratulate you on your amazing progress and hard work! You are awesome!

    1. Thank you so much Paige! You can follow the directions as is, only cook on the soup setting on the instant pot for 20-25 minutes and then use the natural or quick release. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  43. 5 stars
    I am really into my crockpot right now and it was just a little rainy today in Southern California so this looked cozy and easy. It did not disappoint, great flavors and so YUMMY, my family loved it topped with the creamy whipped goat cheese.

    On a side note, next I am going to try one of your recipes with pomegranates which I grew up eating here in California and love to eat raw. You are very creative and talented, so don’t let that “negative pomegranate person” tell you any differently!

    1. Yes, and it works great! I froze mine for 3 months, then thawed overnight in the fridge. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  44. This was delicious! The only lentils I had in the cupboard were Belugas but they worked just fine. Made the kitchen smell wonderful on below zero day. I will make this again.

  45. Hey Tieghan!
    This soup is amazing as is but if I were to add link sausage to it how would you suggest doing so? Thank you so much!

    1. HI! I would just slice the sausage into 1/4 inch slices and add to the crockpot with everything else. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  46. Hi,
    I was wondering if I can make this without a crockpot and how you’d suggest to adapt the recipe?
    This looks devine and I’d love to make it 🙂

    1. Sure! I would simmer on the stove over medium heat for 45 minutes to an hour or until the lentils are soft. Then finish as directed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  47. 4 stars
    I made this today in my Instant Pot and it came out great! (I used the Soup setting, which cooks it for 4 hours.) I didn’t have any chickpeas, and since it was 3 degrees for a high here today, I substituted the white beans I had in my pantry. It is very hearty and I will definitely make it again.

  48. 5 stars
    My boyfriend and I made this soup today. It was amazing! We followed the recipe very closely except we used dry chickpeas instead of canned ones. I look forward to eating this the rest of the week! Thanks so much for sharing 🙂

    1. Sure! Parsley or basil would be great! Please let me know if you have any other questions. Hope you love this recipe! Thanks! ?

  49. 5 stars
    Wow, this was delicious! My first recipe from your site and I’m checking out others that look good to try soon. The secret ingredient is definitely the whipped goat cheese … oh my gosh. I do love my goat cheese so this was the kicker. I added a bag of greens to the soup when I tossed in the chickpeas because I love my greens and they went superbly with this dish, a great add-in. Thank you Tieghan! I’m glad I discovered your site.

    1. That is amazing! I am so glad you liked this soup Jerri! I think my favorite part is the whipped goat cheese.. so yum! Thanks!

  50. 5 stars
    My boyfriend has been asking for this recipe almost every day since the first time it hit a degree under 75 degrees in Nashville. We call it Moroccan “chili” since it’s so hearty. I finally gave in and made it today (it’s technically 75 here today, but it’s October dangit!). I am so glad I did and this time didn’t forget the naan. It’s one of our favorites! Thanks!

  51. In anticipation of travelling to Morocco in a couple of months, I was looking for a recipe to try. Not only did I LOVE this recipe but I stirred a little into some rice to serve along with our chicken for dinner. My husband thought it smucked with flavour. Very tasty. I pinned it to my favourites!

    1. Hey! I go by how healthy and nutrient dense the ingredients are. Like for this recipe, lentils are high in protein and super good for our heart. Instead of worrying about calories or fat content, I try to focus my recipes on the nutrients we can receive from them. I hope this helps, let me know if you have any other questions!

      If you do still want to find out the nutritional information, you can put the ingredients in an online calculator and divid by the number of servings.

    1. Hi Kelly! Yes, this freezes perfectly! Let me know if you have other questions. Hope you love the recipe! Thank you!

        1. I am not sure. I have not tried that. Let me know if you have questions. Hope you love this recipe! 🙂

  52. This turned out really well! I sautéed the onions in a little olive oil first and added in the spices, before dumping it into the crockpot. Really easy and I packaged it up into 4 containers to take for lunch all week.

  53. Has anyone done this with dry chickpeas? Maybe just soak them the night before and add extra water, putting them in at the very start along with the lentils?

    1. Hi Kim!! I would make it as directed. Chill and then freeze. This freezes so well without having to do anything special to it. Let me know if you have other questions. Hope you love the soup! 🙂

  54. Tieghan, this soup was delicious! It’s been too long since I’ve made your recipes but I’m rediscovering some yummy ones that I had bookmarked.
    I made the recipe exactly as written except I subbed a bit of hot sauce and pinch of red pepper flakes for the harissa. My family enjoyed the soup. It served 5 hearty bowls for us 🙂

    1. Woops! I forgot to mention, in all fairness, I need to say that I ignored the “slow-cooker” aspect of the recipe and just made it like a regular soup on the stovetop. The flavors were still on point! 😉 I’d make this again for sure!

  55. Wow! Seeing the pictures in the article, it looks delicious! I think i’ve got hungry! I feel like to try this soup.

  56. This was great, but the nuts were not in the ingredient list, so I did not get them while shopping.

  57. I’m thinking of braising short ribs or lamb shanks with this. Any suggestions on what i should add/substract/modify in the recipe to accommodate?

    1. Hi! I think adding about 4-5 pounds of short ribs will be great. Reduce the lentils to about 2/3 cups. Let me know if you have questions. Thanks!

  58. Hello! I’ve been reading through your crockpot recipes, they sound amazing and you’ve inspired me to try some but I need to buy a crockpot… what size is the one you use or what capacity does it have? I’m so confused! Thanks so much 🙂

    1. Hi! Mine is a 7 quart crockpot, but anything between 6-8 quarts will be great. Let me know if you have questions. Thank you! 🙂

  59. I also had all the ingredients & just made it. It was fantastic ( I used plain yoghurt instead of the cheese) can’t wait to share it with friends. The weather is still very humid here (NSW Australia) but I wanted something different. Thanks for sharing. Regards Kerry

  60. I made this last night. The house smelled amazing and it was delicious! We have been doing meatless Monday for a while and it’s great to have another recipe in the rotation that the kids will eat! Thank you

  61. This is fantastic! Used garam masala and berbere seasoning… did not have harissa on hand but these spices worked great. Topped with goat cheese and pistachios. The fresh cilantro is a must and so is the naan! A really great recipe.

  62. I am making this soup right now.. only thing I don’t have is the harissa.. does it make a big difference? Can I sub with something else.. it’s already cooking 3 hours.. can I add 1/2 way through the cooking… doing the slow method.

    1. HI! So sorry for just getting back to you now. Next time, just add a dash of cayenne for some heat. Hope you still enjoyed this! Thank you! 🙂

  63. Made this last night and it was great! Just the right about of warmth and great flavor! Thanks so much for this recipe!

  64. I was so excited to make this soup that I even went out and bought a new crockpot but it was very disappointing. I cooked it for 7 hours but it was watery and flavorless. I finally puréed it with an immersion blender, added more cumin and some curry powder but my husband said don’t bother saving the leftovers. I followed the directions to the letter and just don’t know what went wrong. I have made homemade soups and stews for 40 years and never had such a failure. Just plain bland. And it looks so damn good in the photo!

    1. HI Patti, I am really sorry you are un happy with the recipe. I am not sure what happened since I don’t know exactly what you did. I guess some recipes just are not for everyone. Again, sorry for the trouble.

  65. I made this with the 2 cups of water and 4 cups veggie stock and it came out so watery. I wish I had added less. What went wrong?

    1. HI! It sounds like your crockpot really trapped in the moisture. I would just omit the water next time. So sorry for the trouble, hope you enjoy the flavors! Let me know if you have questions. Thank you!

  66. Awesome! Didn’t have garbanzos so used black beans and added baby kale. Hubby growled about no meat then had seconds! It is a really hearty soup. I used some Greek yogurt instead of the goat cheese.

  67. I made this today, love! It’s so versatile. I threw in some preserved lemon and Swiss chard. Love North African food, keep the recipes coming! I also recommend Morocco for the family vacation, obviously great food and terrific people.

  68. Hi, Tieghan-
    I really look forward to the creative recipes and gorgeous pictures in your blog!
    The Moroccan lentil and chickpea soup turned out to be delicious and filled my house with the most intoxicating aroma. The only problem is the lentils never softened. I carefully followed the recipe and cooked it in the Crockpot for far longer than 8 hours, but the consistency of the lentils never changed. What did I do wrong?
    Thank you , and keep up the good work!

    1. Hi Emerson! Thank you so much for the kind words. I am so happy you enjoy my site!

      That is SO weird about the lentils. I can’t believe they where hard after all that cooking time. So weird. Next time, try soaking the lentils in water overnight, then drain off the water and cooked as directed. That really should make sure they are soft. So sorry for the trouble!!

  69. Florida winter-ey weather is here and this soup hits the spot! It was easy to put together, smells great, and tastes even better! I took a shortcut by subbing the harissa for siracha and added some spinach. This is great and I will definitely be making it again!

  70. Tieghan, I have to say I really like your blog. It’s about your recipes, but that’s not all. I think your enthusiasm, and honest approach shine through and make it a real treat to read. Thanks for sharing!

    1. Awh, this was heartwarming to read, thank you so much Gillian. I hope you love everything, have a great day (:

  71. This looks amazing! wondering if it’s possible to do a soup version and not have to cook it for so long? I don’t have a crock pot but I do have a hot plate – the thought of leaving it on all day worries me! What do you think? Could I make it in a couple hours instead? Thanks so much!

    1. Hi! So I would recommend just simmering this on the stover for about and hour over medium low heat. I think that will be great. Let me know if you have questions. Thanks!

  72. The instructions mention two cups of water, which is not included in the list of ingredients. Are these in addition to the vegetable broth?

    1. Hi Anita, sorry for the confusion. Yes, you need 2 cups of water in addition to the veggie broth. Let me know if you have any questions. Hope you love this! 🙂

  73. I LOVE healthy recipes that are not salads. And putting all the ingredients in the crockpot to cook all day? Bonus! Definitely adding this to my recipe rotation next week.

  74. I have something in the slow cooker like this right now! Yum! Anything with lentils and chickpeas is always welcome in my house!

  75. Healthy food without salad exists! The weather here is cold and I will not resist this Moroccan soup. Only one of those beautiful carpets is missing.

  76. I feel like I can already smell this just by looking at the pictures! Looks delicious! Do you think if I had dried chickpeas, I could just add them to the crockpot at the beginning with everything else? Thanks!

    1. Hi Mandi! I think adding dry chickpeas will work great. I would add a cup of water. Let me know if you have questions. Thanks!

  77. Can’t wait to try this.. you know my situation of having to substitute items on occasion. What can you suggest for green lentils?? Surprisingly I have everything else.
    Have Hubs on a diet now and I have leeway in the menu items and this would be perfect.. If noting can be used instead.. for their nutritional content I will wait until a trip into the cities. thanks. Have a great day. Still about 12″ old snow still all over.

  78. i mean anything with naan ? and i love the idea of adding goat cheese; it sounds like the perfect way to make it a little creamy and mellow out the soup a bit!