Slow Cooker Moroccan Lentil Soup

This thick and hearty Slow Cooker Moroccan Lentil Soup is a flavorful healthy option that is great served over rice. Omit the chicken to make it a vegetarian dish. Under 300 calories per serving!

It’s been a while since I shared a slow cooker recipe. The last one I shared was this Slow Cooker Potato Ham and Leek Soup. And that was in July. It’s time for another slow cooker recipe.

A few weeks ago I was craving a hearty meal. Wait, I often crave hearty meals. So a few weeks ago, a few days ago, today. I’m always craving hearty meals. Last year, I made this Moroccan Chickpea and Lentil Stew. I loved it. Ken, not so much. Well, it’s not that he didn’t like it. He just didn’t like the chickpeas. He’s funny. One time I asked him if he liked chickpeas. He said he didn’t know. So I showed him a can of chickpeas so he could see what they look like. Then he shook his head to tell me no, he does not like those things.

Now me, I love chickpeas. I like putting them in salads, soups and making chickpea salad with them. But since the S.O. does not like them, I don’t cook with them often. Which is fine. I wanted to make the Moroccan Chickpea and Lentil Stew again, sans the chickpeas. And I wanted to make it in my slow cooker. Because slow cookers equal love. And because I had a bag of dried lentils that I knew would take forever to cook. And because I knew my slow cooker would cook them perfectly, along with the chicken, tomatoes and spices I added to the slow cooker with them.

And…I was right. This soup was amazing. I shared some with a friend at work. She loved it. Her family loved it. Win! There was definitely enough soup to feed Ken and I, to share and to store in the freezer for later use. Because let’s face it, this recipe makes a ginourmous amount of soup!

Skip to My Special Recipe!

Why This Moroccan Lentil Soup Recipe Works

This recipe is more than just a simple weeknight meal. It’s a wonderful introduction to the beautiful, aromatic world of Moroccan cuisine, all made incredibly easy in your slow cooker. Historically, lentil soups, particularly a version called Harira, are a cornerstone of Moroccan cooking. Harira is a rich soup often enjoyed to break the fast during Ramadan, packed with tomatoes, lentils, chickpeas, and sometimes meat.

While my version is a simplified take inspired by those traditional flavors, it captures the essence of what makes this soup so beloved. The magic lies in the blend of warm spices. We use cinnamon, curry powder, and ground ginger, which create a fragrant, earthy base that is both comforting and exciting. These spices are balanced by the acidity of diced tomatoes and a final squeeze of bright, fresh lemon juice.

What really makes my recipe pop is the addition of sriracha sauce. This is my little secret, my Southern girl’s twist on tradition. While harissa paste is the more authentic choice for heat, I find sriracha adds a garlicky, slightly tangy fire that complements the sweet and savory spices perfectly. It wakes up all the other flavors without overpowering them.

This recipe works because it’s incredibly adaptable and forgiving. The slow cooker does all the heavy lifting, tenderizing the lentils and chicken and allowing the spices to meld together into a beautifully cohesive dish. It’s a hearty, healthy, and deeply satisfying Moroccan Lentil Soup that feels special enough for guests but is easy enough for any busy weeknight.

Ingredients for Moroccan Lentil Soup

The beauty of this soup is its reliance on pantry staples. These simple ingredients come together in the slow cooker to create something truly special. The key is the balance of warm spices, savory elements, and that little kick of heat that makes my version unique.

Here is what you will need to gather for this recipe:

• 1 chicken breast, cut into small chunks: This adds a lovely bit of protein and texture, making the soup a full meal.
• 1 16oz bag of lentils, rinsed: I used green lentils because they hold their shape well, but brown lentils work just as beautifully. Make sure to rinse them to remove any dust or debris.
• 1 28oz can of diced tomatoes: Do not drain them! The juice is essential for the liquid base of the soup, adding a wonderful tangy flavor.
• 4 C vegetable broth: Using a good quality vegetable broth will create a much richer flavor base for your soup.
• 4 cloves of garlic, minced: Fresh garlic is always best for a pungent, aromatic flavor that you just can’t get from a jar.
• 1 onion, chopped: A simple yellow or white onion provides the savory foundation for the entire dish.
• 1 tsp ground cinnamon: This might sound unusual in a savory soup, but it adds a warmth and subtle sweetness that is quintessentially Moroccan.
• 1 tsp curry powder: A good mild or medium curry powder adds a complex layer of earthy spices.
• 1 tsp ground ginger: This adds a bit of zesty warmth that pairs perfectly with the cinnamon.
• 2 tsp sriracha sauce: This is my secret ingredient! It adds a vibrant, garlicky heat that brightens everything up and gives the soup a modern twist. Feel free to adjust the amount to your liking.
• Juice from one lemon: A squeeze of fresh lemon juice at the end is non-negotiable. It cuts through the richness and makes all the flavors sing.
• Fresh parsley for garnish: This adds a pop of color and a fresh, herbaceous note to the finished dish.

Step-by-Step Instructions For Making Moroccan Lentil Soup

One of the main reasons I adore this recipe is its sheer simplicity. There is no sautéing or browning required. It is a true “dump and go” meal that lets the slow cooker do all the work, filling your home with the most incredible aromas all day long. Just a few minutes of prep is all it takes to get this amazing Moroccan Lentil Soup going.

Step 1: Prep Your Ingredients

First things first, let’s get everything ready. Chop your onion and mince your garlic. Cut the chicken breast into small, bite-sized chunks, about half an inch each. The most important prep step is to rinse your lentils. Place them in a fine-mesh sieve and run them under cool water for a minute or so, swishing them around with your hand. This removes any dust from processing and helps you spot any tiny pebbles that might have snuck into the bag.

Step 2: Combine Everything in the Slow Cooker

Now for the easy part. Grab your slow cooker, which should be at least a 6-quart model to comfortably fit all these ingredients. Add everything, and I mean everything, to the pot except for the lemon juice and fresh parsley. That includes the chopped chicken, rinsed lentils, diced tomatoes with their juice, vegetable broth, minced garlic, chopped onion, and all the wonderful spices: cinnamon, curry powder, ground ginger, and my special sriracha sauce. Give it all a good stir to ensure the spices are evenly distributed and everything is well combined.

Step 3: Cook Low and Slow

Place the lid on your slow cooker, set it to low, and walk away. You will want to let it cook for 8 to 10 hours. Every slow cooker is a little different. Some run hotter than others. If you know yours is on the speedy side, start checking for doneness around the 7-hour mark. The soup is ready when the lentils are perfectly tender but not mushy, and the chicken is cooked through and easily shredded with a fork. Try to avoid overcooking, as green lentils can get a bit soft if left for too long.

Step 4: The Finishing Touches

Once the cooking time is up, turn off the slow cooker. Now for the final flavor explosion. Squeeze the juice from one whole lemon directly into the soup and give it one last gentle stir. This pop of fresh acidity at the end is crucial. It brightens up the deep, slow-cooked flavors and makes the whole dish feel vibrant. Ladle your beautiful soup into bowls and garnish generously with fresh, chopped parsley for a touch of color and freshness.

How To Serve Moroccan Lentil Soup

Serving this soup is just as enjoyable as making it. The deep, reddish-brown color, dotted with chicken and lentils and topped with bright green parsley, is beautiful all on its own in a simple bowl. It’s a meal that truly warms you from the inside out, perfect for a cozy night in. But if you want to dress it up or make it an even more substantial meal, there are so many wonderful ways to serve it.

Here are a few of my favorite ways to present this flavorful Moroccan Lentil Soup:

• With a Dollop of Creaminess: A spoonful of plain Greek yogurt, sour cream, or even a drizzle of coconut cream on top adds a cool, tangy contrast to the warm spices and gentle heat of the soup. It melts slightly into the broth, creating a lovely, creamy texture.
• With Crusty Bread for Dipping: You simply cannot go wrong with a side of warm, crusty bread. A good sourdough, a rustic baguette, or some soft naan bread is perfect for sopping up every last delicious drop from the bottom of the bowl.
• Over a Bed of Grains: To make this soup a heartier, all-in-one meal, ladle it over a fluffy bed of couscous. This is a very traditional pairing. It also works beautifully served over basmati rice or quinoa.
• Add a Little Crunch: For some textural contrast, sprinkle some toasted sliced almonds, pumpkin seeds, or even some crispy roasted chickpeas over the top right before serving. This adds a delightful crunch to each spoonful.

No matter how you choose to serve it, this soup is a guaranteed crowd-pleaser. You can set up a little toppings bar with yogurt, fresh herbs, and nuts, and let everyone customize their own bowl. It makes the meal feel interactive and fun, especially for family dinners.

How To Store & Reuse Moroccan Lentil Soup Leftovers

One of the best things about making a big pot of soup is the leftovers. This Moroccan Lentil Soup is one of those magical dishes that tastes even better the next day. As it sits in the fridge, the spices continue to meld and the flavors deepen, making for an incredible lunch or an easy dinner later in the week. Proper storage is key to keeping it fresh and delicious.

Here’s how I recommend storing and reheating your leftover soup:

• In the Refrigerator: Allow the soup to cool down to room temperature before storing. Transfer it to an airtight container and it will keep beautifully in the refrigerator for up to 4 or 5 days. The soup will thicken as it chills, which is perfectly normal.
• In the Freezer: This soup freezes exceptionally well, making it a perfect candidate for meal prepping. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. Be sure to leave about an inch of space at the top for expansion. It will last for up to 3 months in the freezer. To thaw, just move it to the fridge overnight.
• Reheating on the Stovetop: This is my preferred method. Simply pour the soup into a saucepan and gently reheat over medium-low heat, stirring occasionally until it’s warmed through. Because the lentils absorb liquid as they sit, you may need to add a splash of vegetable broth or water to thin it back to your desired consistency.
• Reheating in the Microwave: For a quick lunch, you can easily reheat a single serving in the microwave. Place the soup in a microwave-safe bowl, cover it loosely, and heat for 2 to 3 minutes, stirring halfway through, until hot.

Don’t be afraid to get creative with your leftovers either. If the soup has become quite thick, it can be used as a delicious, savory sauce over roasted vegetables or served as a stew over a baked sweet potato. It’s too good to let any of it go to waste!

Substitutions & Variations For Moroccan Lentil Soup

While I absolutely adore this recipe just as it is, one of its greatest strengths is its flexibility. It’s a wonderful base that you can easily tweak to suit your dietary needs, your family’s preferences, or simply what you have on hand in your pantry and fridge. Don’t be afraid to experiment and make this Moroccan Lentil Soup your own.

Here are some simple and delicious substitutions and variations to try:

• Make it Vegan or Vegetarian: This is an easy swap. Simply omit the chicken. To make the soup heartier, you can add a can of rinsed chickpeas (add them in the last 30 minutes of cooking) or some diced sweet potatoes or butternut squash at the beginning of the cooking time. The sweet vegetables are a wonderful complement to the warm spices.
• Adjust the Heat: If you’re not a fan of sriracha or want a more traditional flavor, substitute it with harissa paste. Start with one teaspoon and add more to taste. If you prefer a milder soup, you can reduce the amount of sriracha or leave it out entirely. The soup will still be incredibly flavorful from the other spices.
• Try Different Lentils: I use green lentils because they maintain their shape, giving the soup a nice texture. Brown lentils will behave similarly. If you prefer a creamier, thicker soup, try using red or yellow lentils. They cook a bit faster and break down more, creating a smoother consistency.
• Boost the Veggies: Feel free to add more vegetables for extra nutrients and flavor. Diced carrots, celery, or even a handful of fresh spinach or kale stirred in at the very end until it wilts would all be fantastic additions.
• Protein Swaps: If you don’t have chicken breast, you could use boneless, skinless chicken thighs for a richer flavor. You could also use lean ground turkey or even leftover shredded rotisserie chicken stirred in at the end just to heat through.

Think of this recipe as a template. The core combination of lentils, tomatoes, and warm spices is the foundation you can build upon. Have fun with it and enjoy creating a version that is perfect for you and your family.

Slow Cooker Moroccan Lentil Soup

Yield: 8 cups

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours 10 minutes

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Ingredients

• 1 chicken breast, cut into small chunks
• 1 16oz bag of lentils, rinsed (I used green lentils but you can use whichever type you prefer)
• 1 28oz can of diced tomatoes
• 4 C vegetable broth
• 4 cloves of garlic, minced
• 1 onion, chopped
• 1 tsp ground cinnamon
• 1 tsp curry powder
• 1 tsp ground ginger
• 2 tsp sriracha sauce
• Juice from one lemon
• Fresh parsley for garnish

Instructions

1. Add all of the ingredients, minus the lemon juice and parsley, to your slow cooker. Mix well, Cover and cook on low for 8-10 hours. See notes for tips on slow cooking lentils.
2. Once the soup is done cooking, mix in the fresh lemon juice. Ladle into bowls or serve over rice. Garnish with fresh parsley.

Notes

If your slow cooker runs hot, you will not need to cook for the full 8-10 hours. If your slow cooker does not run hot, you will probably need to cook for the full 8-10 hours. Try not to overcook as the lentils could get mushy if overcooked, especially green lentils. Brown lentils tend to hold up better. I used green and they turned out just fine.

To make this a vegan dish, omit the chicken.

Nutrition Information:

Amount Per Serving: Calories: 260 Total Fat: 1g Sodium: 577mg Carbohydrates: 45g Sugar: 7g Protein: 20g

5 FAQs About Moroccan Lentil Soup

Here are some straightforward answers to the most common questions I receive about this Moroccan Lentil Soup recipe.

What is the difference between this Moroccan Lentil Soup and traditional Harira?

That is a fantastic question! While my recipe is heavily inspired by the flavors of Morocco, it’s best described as a simplified, weeknight-friendly version rather than a strictly traditional Harira. Harira is a specific and often more complex Moroccan soup that is a true staple of the cuisine, especially during Ramadan. Authentic Harira typically includes a wider array of ingredients like chickpeas, fava beans, fine noodles (vermicelli), and often lamb or beef instead of chicken.

The spice profile can also be more intricate, and the soup is traditionally thickened at the end with a “tadwira,” a mixture of flour and water. My Moroccan Lentil Soup recipe captures the soulful essence of Harira, with its base of lentils, tomatoes, and warm spices like cinnamon and ginger. However, I’ve streamlined the process for the slow cooker and put my own twist on it with the addition of sriracha for a unique, accessible heat. Think of my recipe as a loving nod to the classic, designed for the modern home cook.

Can I make this Moroccan Lentil Soup on the stovetop instead of a slow cooker?

Absolutely! This soup adapts wonderfully to the stovetop and will be ready much faster, which is perfect for those days when you don’t have 8 hours to spare. To make it on the stove, you’ll start by heating a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Next, add the chicken chunks and cook until they are lightly browned on all sides. Stir in all the spices, the cinnamon, curry powder, ginger, and sriracha, and cook for about 30 seconds until they are fragrant. Pour in the diced tomatoes, vegetable broth, and the rinsed lentils. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 to 40 minutes, or until the lentils are tender and the chicken is cooked through. To finish, stir in the fresh lemon juice and garnish with parsley, just as you would with the slow cooker version.

Are green lentils the best choice for this Moroccan Lentil Soup recipe?

I call for green lentils in the recipe because I personally enjoy the texture they provide. Green lentils, along with their close cousins, brown lentils, are excellent at holding their shape even after long cooking times. This results in a soup where you get distinct, tender lentils in every bite, giving the dish a pleasant, slightly chewy texture. They provide a hearty and robust consistency that stands up well in the slow cooker.

However, “best” is really a matter of personal preference. If you prefer a smoother, creamier, and thicker soup, you should definitely try making it with red or yellow lentils. These types of lentils tend to break down as they cook, melting into the broth and creating a wonderfully thick, purée-like consistency without any need for blending. They also cook faster, so if you’re making this on the stovetop, you can reduce the simmer time. So, for a textured soup, stick with green or brown lentils. For a creamy soup, go for red or yellow.

How can I make my Moroccan Lentil Soup thicker or thinner?

It’s very easy to adjust the consistency of this soup to your liking. As the soup cools, the lentils will naturally absorb more of the liquid, causing it to thicken considerably. If you prefer a thinner, more broth-like soup upon reheating, simply stir in a bit more vegetable broth or water until it reaches the consistency you desire. Start with about a half cup and add more as needed, warming it through with the soup.

If you want to make the soup thicker from the start, you have a couple of great options. The easiest method is to use an immersion blender. Just insert it into the finished soup and pulse it a few times. You don’t want to blend it completely smooth, just enough to break down some of the lentils and thicken the base. If you don’t have an immersion blender, you can carefully ladle one or two cups of the soup into a regular blender, blend until smooth, and then stir it back into the pot. Another simple, no-fuss method is to just use the back of a spoon to mash some of the lentils against the side of the slow cooker before serving.

What makes the flavors in this Moroccan Lentil Soup so special?

The magic of this soup truly lies in its beautiful layering of flavors. It’s a wonderful example of how simple pantry ingredients can create something with incredible depth and complexity. It starts with the savory foundation of onion and garlic, which is a classic base for any good soup. Then you have the earthy, wholesome flavor of the lentils themselves, which provides the hearty substance of the dish.

The real character comes from the unique spice blend. The ground cinnamon adds a subtle sweetness and warmth that is so characteristic of Moroccan cuisine. This is balanced by the zesty heat of ground ginger and the complex, savory notes of the curry powder. The canned tomatoes provide a bright acidity and tang that cuts through the earthiness, and this is amplified at the end by the fresh lemon juice, which makes all the other flavors pop. Finally, my signature addition of sriracha adds that final layer of garlicky, vibrant heat that ties everything together and gives it a modern, unforgettable finish.

Try These Recipes Next

If you fell in love with the warm, comforting spices in this soup, I know you will enjoy these other Moroccan-inspired dishes from my kitchen.

• Moroccan Chickpea and Lentil Stew: A hearty, thick stew that’s packed with flavor and perfect for a chilly evening.
• Moroccan Carrot Soup: A silky, vibrant soup where sweet carrots are beautifully balanced with warm Moroccan spices.
• Lentil Tagine with Whole Wheat Couscous: A classic tagine experience, with tender lentils and vegetables served over fluffy couscous.

Each of these recipes is a delicious way to explore more of these incredible flavors.