Slow cooker Moroccan Lentil Soup

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Cooking time : 8 hours

Serves : 8 to 10


  • 1 pound brown lentils, rinsed and sorted for debris
  • 2 quarts vegetable broth
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon ras el hanout
  • 2 teaspoons kosher salt
  • 4 cups chopped chard leaves
  • 1 lemon, sliced into 8 wedges

Toppings: yogurt, mint, cilantro

Direction :

Place the lentils, broth, onion, carrot, garlic, ras el hanout, and salt in the crock of a large slow cooker. Cook on low for 8 to 10 hours, until the lentils are tender.

Stir in the chard leaves and allow to warm for half an hour.

Serve with lemon wedges for squeezing and optional toppings.

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