Description
This Crockpot Moroccan Lentil and Chickpea Soup is a hearty, flavorful, and wholesome dish that combines nutrient-rich lentils and chickpeas with aromatic spices and fresh vegetables. Slow-cooked to perfection, it delivers a comforting bowl of warmth with a subtle spicy kick from red harissa and smoked paprika, finished with a touch of fresh lemon juice, cilantro, and creamy goat cheese topped with toasted almonds for a delightful texture contrast.
Ingredients
Scale
Soup Base
- 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 cup water
Spices & Seasonings
- 1-2 tablespoons red harissa
- 2 teaspoons smoked paprika
- 3/4 teaspoon cumin
- 3/4 teaspoon cinnamon
- Kosher salt and pepper to taste
Finishing Ingredients and Garnish
- 1 tablespoon fresh lemon juice
- 1 (14 ounce) can chickpeas
- 1/2 cup fresh cilantro, chopped
- Goat cheese (for serving)
- Toasted almonds (for serving)
Instructions
- Prepare the Ingredients: Begin by finely chopping the sweet onion, grating the fresh ginger and garlic, and chopping the carrots and red bell pepper. Rinse the green lentils under cold water and drain.
- Combine in Crockpot: Place the lentils, onion, ginger, garlic, chopped carrots, red bell pepper, diced tomatoes, vegetable or chicken broth, and 1/2 cup water into the crockpot bowl. Add the red harissa, smoked paprika, cumin, cinnamon, and season with a large pinch of kosher salt and black pepper. Stir everything thoroughly to combine the ingredients evenly.
- Cook the Soup: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 4-6 hours. This slow cooking allows the lentils and vegetables to become tender and the flavors to meld beautifully together.
- Finish and Heat Through: Just before serving, stir in the fresh lemon juice, drained chickpeas, and chopped cilantro into the soup. Allow the soup to cook a bit longer until all ingredients are heated through. If the soup seems too thick, add additional broth or water to reach your desired consistency. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with whipped goat cheese and toasted almonds. A sprinkle of fresh cilantro on top adds color and freshness. Serve immediately and enjoy this nutritious and flavorful meal!
Notes
- This soup requires minimal prep and is extremely easy as all ingredients are simply combined in the crockpot.
- Adjust the amount of red harissa if you prefer less or more heat.
- Use low sodium broth to control the salt content and avoid over-seasoning.
- For a vegan version, omit the goat cheese or replace it with a plant-based alternative.
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes until golden and fragrant.
Nutrition
- Serving Size: 1 serving
- Calories: 632 kcal
- Sugar: 3 g
- Sodium: 169 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 6 mg
