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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!
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.
Hi Brian! I am so glad to hear that you loved this recipe so much! Thank you for trying it! xTieghan
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)
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!
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 ??
So happy to hear that! Thank you Erika! xTieghan
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!
Thank you so much Sara! xTieghan
Cook time without a crockpot?
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
Looks fantastic. I have an electric pressure cooker, do you have a suggestion on how long to cook it in my Instant Pot?
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
I made this in the instant pot and omg it’s so amazing! Can’t wait to make this again in the fall!
Thank you Elyss! xTieghan
The harissa, is the powder or the paste used in the recipe?
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
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!
Thank you Gwen! I am so glad these turned out amazing for you and your company! xTieghan
The harissa, is the powder or the paste used in the recipe?
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
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!
Thank you Louise! I am so glad everyone loved this! xTieghan
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.
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
Is this recipe also possible without a crockpot?
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
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?
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
I need to make this ASAP! It looks simply delicious ?
Thank you so much Amy! xTieghan