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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 looking for protein-rich recipes for our newly-vegetarian 11yo & I decided to try this one out, even though he’s not usually a big fan of soup. He cleaned his bowl & told me it’s the best meal he’s ever had. ?
Hi Becky,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
I love this soup! I’ve made this recipe a number of times this winter. It goes together so quickly…no pre cooking, just add the ingredients directly into the slow cooker. The harissa and smoked paprika add such a punch of flavour! The beans and lentils make it “stick to your ribs” hearty. I have put a big container of this soup in my freezer to give to my daughter (who is now 35 weeks pregnant with her second). It’ll be an effortless, healthy and satisfying meal for her family after the new baby comes.
Hey Kathy,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Such a comforting and hearty meal! And so healthy too!
Hey Sharon,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
The soup is delicious. I have one problem, though. My lentils never fully cooked. I have yet to figure out why this happens. Great flavors!!
Hey Rona,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. What kind of lentils are you using? Thanks for sharing your comment! xTieghan
Sometimes older lentils will take longer to cook. You could try presoaking them in hot water for a couple of hours before adding to the slow cooker.
Hi, are the green lentils dried? Would it work with dried puy lentils? Could I use canned green lentils if no dried in pantry?
Hi Nina,
Yes, the green lentils are dried. If you are using pre-cooked lentils you will probably want to reduce the liquid. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Greetings. A quick follow up question. Regarding the Harissa, are you using the paste or ready made jar?
Thanks,
Millette
Hi Millette,
You will want to use the paste. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Had this for dinner last night and lunch today. Love it. The goat cheese and almonds really do add a great finishing touch. Will definitely make again.
Hi Nicole,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Happy New Year! I LOVE this soup! I just made it today and it will definitely be one I make on a regular basis. So easy and so flavourful. This is the first time I have used harissa, so I started with the 1 tbsp, which worked perfectly for me.
Is it possible to freeze this soup?
Hey Christine,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Yes, you can definitely freeze the soup! Happy Thursday❄️ xxT
This recipe is absolutely perfect! I love the heat from the harissa (I used Trader Joe’s), the flavor from the spices, and all of the veggies to bulk it up! Don’t skip the goat cheese, almonds, and cilantro to garnish because it’s what really sends this soup to the next level!!
Hey Erin,
Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan
Can I use red lentils in this recipe? How can I make sure lentils won’t overcook and get mushy?
Thanks!
Hi Melinda,
Sure that will work, I would just refer to the cook time on the lentil bag and adjust accordingly. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hi Tieghan! I’m going to make this soup today on the stove top, can’t wait to try it! My question is I could only find smoked harissa paste. How much should I use and because it’s smoked, should I eliminate the smoked paprika?
Hey Diane,
I would use an equal amount of the paste and then just skip the smoked paprika. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hello. Did you use dry harrisa or the paste? Thanks
Hey Natalie,
I used harissa paste. I hope you love the recipe! xTieghan
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!
Hope you love the recipe Mark! xTieghan
What if I don’t have a crock pot? How many hours should it simmer?
Hey Jenny,
I would simmer on the stove top for about an hour on medium heat. I hope you enjoy the recipe! xTieghan
What kind of harissa did you use?
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
This recipe looks amazing! Can the tomatoes be skipped? What’s the substitute? Thx
Hey Shira,
I would just skip the tomatoes, you might want to add some tomato paste for flavor. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Going to try this tomorrow!! I’m curious, do you use harissa powder or the paste?
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