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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!
Excellent. I made mine in the Instant Pot (thanks to Lisa S.) with regular brown lentils, cooking 13 minutes at high pressure with 10 minutes NPR. I sauteed the onion, garlic, and carrots in olive oil for a few minutes, then added the dry spices for another 30 seconds, followed by the other ingredients – except for lemon juice, cilantro, and garbanzo beans. Added the remaining items just before serving, and ate this with sour cream or yogurt, which helped cool some of the heat. Flavor profile is wonderful, and as a big bonus – it did not cause any blood sugar spikes, even though I paired it with a slice of sourdough bread (I am Type 2 diabetic). WIN WIN and WIN Thank you
Hey Jane,
Wonderful! Thanks so much for making this recipe and taking the time to comment. So glad it was enjoyed!
I assume I can use chicken broth instead of veg broth? thanks!
Hey Mary,
Totally, both will work nicely here. Please let me know if you have any other questions, I hope you love this recipe!
How would you adjust this recipe for an instapot vs crockpot?
Hi there,
So sorry, I have never tested this recipe in the instant pot so I do not have those exact instructions. Please let me know if I can help in any other way!
I just made this in the instant pot. Put all ingredients except the chickpeas, cilantro, lemon juice in at once and did 13 minutes and quick release. Added the chickpeas and sautéed until warm, then the rest. Came out fantastic!
Love to hear this, Lisa! Thanks so much for making this recipe and your feedback!
I don’t have the bellpepper paste but going to try to make it anyway. Hopefully it still tastes good.
Hi Michelle! I’m sure this will still be super yummy! Hope you enjoy! 🙂 xT
I make this over and over again and never get bored of it! I like adding chicken thighs to the crockpot too. Definitely one of my favorites <3
Hi Susie,
Happy Friday!! Thanks a lot for making this recipe so often, I’m so glad to hear it always turns out nicely for you! xxT
I’ve been making this regularly for awhile. Great premade lunch.
Hi Nicole,
Happy Friday! Thanks a lot for making this recipe so often and your comment, I am so glad it always turns out nicely for you! xx
Tasty, easy, and the toddlers even liked it!
Hey Betty,
Awesome! Love to hear this recipe turned out well for you, I appreciate you making it! xxT
This recipe is a keeper. I have made it more than a few times now, however, the goat cheese is A MUST!!! Please don’t skip this part people – it elevates the soup from about a 6/10 to a 12/10!!! Keeps it super creamy and just LOVE that addition. I actually added goat cheese with dried cranberries into the soup and it was amazing!!! Both added a crazy good flavour to the soup. thanks! I love a meatless high protein dish once in a while and this and your french onion lentils hit the spot!
Hey Julie,
Wonderful! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xxT
Just cooked this in the crockpot for the first time tonight, and it was absolutely delicious. Very filling, full of flavor, and the goat cheese makes it so silky! Definitely will be making this again, and soon. Loved it!
Hey Joanna,
Perfect!! Love to hear this recipe was enjoyed, I appreciate you making it and your comment! xT
Amazing flavor! I don’t have a crockpot and made it stove top. Wow the flavor is rich and super satisfying. You never disappoint. Thank you for sharing your gifts with us.
Hey Judith,
Happy Sunday!! Thanks a bunch for making this recipe and your comment! Love to hear that it turned out nicely for you:) Thanks so much for your kind message! xT
Great flavors! We keep coming back for more delicious recipes! Thank you!
Hey Jaclyn,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xx
Hi!
I’ve had this in my freezer since September (5 months) and was wondering:
1. Is it still good to eat after freezing for 5 months?
2. How should I go about defrosting it?
Thanks in advance for your help and Happy New Year!
Hi Aaliyah! I haven’t ever frozen this for sure so I can’t say for sure! xT