Slow Cooker Moroccan Lentil Soup Recipes

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CROCK POT MOROCCAN LENTIL STEW

I found this recipe on about.com originally, but it didn't have the nutritional information included. We *love* this recipe. The stew has a real kick, is easy to throw together in the morning, and is really satisfying.

Provided by Tau8053

Categories     Stew

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 12



Crock Pot Moroccan Lentil Stew image

Steps:

  • Combine all ingredients except green beans in a 3-4 quart slow cooker.
  • Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.
  • Increase heat to high setting.
  • Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.

Nutrition Facts : Calories 412.3, Fat 1.3, SaturatedFat 0.2, Sodium 507, Carbohydrate 87.5, Fiber 19.7, Sugar 10.9, Protein 16.5

1 cup dried lentils, sorted and rinsed
1 lb butternut squash, peeled and cubed
10 small red potatoes, cubed
1 onion, chopped
4 garlic cloves, minced
2 (14 ounce) cans diced tomatoes, undrained
1 tablespoon curry powder
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes
2 cups water
8 ounces frozen cut green beans, thawed

MOROCCAN-STYLE LENTIL AND CHICKPEA SOUP

Make and share this Moroccan-Style Lentil and Chickpea Soup recipe from Food.com.

Provided by lazyme

Categories     Lentil

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 16



Moroccan-Style Lentil and Chickpea Soup image

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
  • Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
  • Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.
  • About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
  • A small bowl of harissa may be placed I on the table for those who wish to add more.

Nutrition Facts : Calories 175.6, Fat 3.3, SaturatedFat 0.5, Sodium 190.9, Carbohydrate 29.5, Fiber 9.1, Sugar 3.4, Protein 8.1

1 tablespoon olive oil
1 medium yellow onion, chopped
1 small carrot, chopped
3 garlic cloves, chopped
1/2 teaspoon peeled and minced fresh ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/2 cup dried lentils, picked over and rinsed
1 (14 1/2 ounce) can plum tomatoes, drained and chopped
1 1/2 cups slow-cooked chickpeas (or one 15.5-ounce can chickpeas, drained and rinsed)
6 cups vegetable stock
1 tablespoon fresh lemon juice
1 teaspoon harissa, to taste plus more to serve
salt & freshly ground black pepper

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