This post may contain affiliate links, please see our privacy policy for details.
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 made it here, it was delicious.
Thanks Lary!
Wow! Seeing the pictures in the article, it looks delicious! I think i’ve got hungry! I feel like to try this soup.
You totally should! I hope you love it! Thank you!
This was great, but the nuts were not in the ingredient list, so I did not get them while shopping.
Oops sorry about that Mary Anne! Really glad it still turned out great for you!
When adding the canned chickpeas do you include the liquid in the can or should they be drained?
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?
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!
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 🙂
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! 🙂
I will not resist this Moroccan soup. Thanks for sharing.
Hope you love it (: thank you!
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
Yogurt sounds perfect! So happy you liked it Kerry, thanks!
What type of nuts should be used as the topping?
I love using pistachios and almonds. hope you love this!
This is amazing, love soups like this. Very nutrition and you put so many flavours, thank you for this recipe!!!
Awh, thanks so much Maria! Hope you love it!
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
Meatless Mondays are great! So happy this one made it! Thanks Jen!
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.
So glad that worked! Naan is always A must for my family and I! Thanks for making this Steff!
Made this and it was FANTASTIC. Also super cheap. Love that.
Always a perk (: Thanks Sierra!
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.
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! 🙂
Made this last night and it was great! Just the right about of warmth and great flavor! Thanks so much for this recipe!
I am so happy to hear that it went perfect for you, Meg! Thank you so much!!