Lentil soup with moroccan slow-cooker

Soupe aux lentilles à la marocaine à la mijoteuse

A soup in the slow cooker as seen through my lens of a traveler greedy, it gives… it !


Would you like to spend the winter in the sun than in the snow ? You can still bring the heat and the exotic to you ! Let the slow cooker do the work and return to your pampering. At once comforting and exotic,
the best of both worlds !

Servings : 6 | Preparation time : 15 min | Cooking time : 8 h


  • 2 cups of green lentils, dry
  • 3 carrots
  • 1 piece of 1-inch of fresh ginger
  • 1 onion
  • 3 cloves of garlic
  • 1 box 796 ml diced tomatoes
  • 8 cups of vegetable broth without added salt (see Notes)
  • 2 tbsp of smoked paprika
  • 1 tsp of ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 teaspoon paste harissa (see Notes)
  • Pepper
  • ½ Cup of fresh coriander


  1. Rinse and drain the lentils.
  2. Without peeling, cut the carrots and the ginger into thin slices. Chop the onion and the garlic.
  3. In the container of the slow cooker, mix the lentils, the vegetables, the broth, the spices and the harissa. Pepper generously.
  4. Cover and cook 8 hours on low.
  5. Divide the soup into six bowls, garnish with coriander leaves and serve.

Keeps 4 days in fridge or 3 months in the freezer.


Using a broth without salt and adding the salt to the recipe, it will contain less sodium than if you use a broth ordinary !

If you don’t have paste, harissa, substitute it with ¼ teaspoon of ground red pepper.

Nutritional values

  • Calories 323
  • Protein 19 g
  • Fat 1 g
  • Carbohydrates 64 g
  • Fibre 9 g
  • Sodium 602 mg
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