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Moroccan Lentil Soup


(slow cooker recipe)





2 Cups chopped onion


2 Cups chopped carrots


4 Cloves garlic, minced


2 tsp olive oil


1 tsp ground cumin


1 tsp ground turmeric


1/4 tsp ground cinnamon


1/4 tsp ground pepper


6 Cups organic vegetable broth


62 Cups water


1-3/4 Cup lentils


1 28 ounce can diced tomatoes


2 Tbp tomato paste


4 Cups chopped fresh spinach


1/2 Cup chopped fresh cilantro


2 Tbs lemon juice






Combine onions, carrots, garlic, oil, cumin, tumeric, cinnamon and pepper in a 5-6 quart slow cooker. Add broth, water, lentils, tomatoes, and tomato paste and stir well combined.


Cover and cook until lentils are tender, 4 to 5 hours on High or 8-10 hours on low.


During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.


Cover and refrigerate for up to 3 days or freeze for up to 6 months.


Makes 12 servings, about 1-1/4 cups each.

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