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Who said the healthiest recipes have to be salad?
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.
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?
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.
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
- 1 tablespoon fresh lemon juice
- 1 (14 ounce) can chickpeas
- 1/2 cup fresh cilantro, chopped
- goat cheese and toasted almonds, for serving
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Happy Wednesday! Now let’s eat Moroccan soup!
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!
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.
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?
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!
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.
Sounds amazing!! So happy you like it!
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.
That sounds amazing! So happy you liked it!
Morocco sounds like such a fun place!
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!
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!!
I just made this and it was such a hit with my picky husband! So yummy! Thank you, you’re awesome!
Always love hearing this!! So happy you two liked them, thank you Casey!
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!
Awh yes, sounds perfect! So happy you liked it, thank you Megan!
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!
Awh, this was heartwarming to read, thank you so much Gillian. I hope you love everything, have a great day (:
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!
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!
The instructions mention two cups of water, which is not included in the list of ingredients. Are these in addition to the vegetable broth?
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! 🙂
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.
Thanks Jessie! So happy you are enjoying the healthy recipes!
I have something in the slow cooker like this right now! Yum! Anything with lentils and chickpeas is always welcome in my house!
Thanks Jillian!
this soup sounds and looks so good! and gorgeous photography <3
Thanks so much, guys! Hope you are both well! 🙂
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.
Thanks!
I was so craving soup for dinner and this is perfect!!
Hehe, it’s just that time of the year. Thanks!