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Crockpot Moroccan Lentil and Chickpea Soup | halfbakedharvest.com @hbharvest
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4.19 from 308 votes

Crockpot Moroccan Lentil and Chickpea Soup.

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
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Soup
Cuisine: Moroccan
Keyword: Lentil and Chickpea Soup
Servings: 8 servings
Calories: 201kcal

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

Calories: 201kcal | Carbohydrates: 27g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 169mg | Potassium: 572mg | Fiber: 11g | Sugar: 3g | Vitamin A: 4770IU | Vitamin C: 24.3mg | Calcium: 59mg | Iron: 3.5mg