• 2 tbsp Extra Virgin Olive Oil
  • 1 medium onion, chopped
  • 3 large garlic cloves, chopped
  • 1 medium yellow squash, chopped
  • 1 carrot, diced and chopped (optional)
  • 2 celery stalks, chopped
  • 14 oz. can diced tomatoes
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • a pinch saffron strands, crushed
  • 20-25 sprigs fresh cilantro
  • 10-15 mint leaves, optional
  • salt to taste
  • black pepper to taste
  • 1/3 cup red or brown lentils cleaned and rinsed
  • 8 cups water
  • 1 1/2 cups garbanzo beans, boiled
  • 1 bay leaf

Pin It

Love, Love, Love Slow Cooker Moroccan Style Lentil and Garbanzo Soup! Didn’t have Garbonza beans when I made this last time, but really better with Garbonza beans!

  1. Heat the oil in a large pot over medium high heat.
  2. Add bay leaf, followed by garlic and cook for few seconds longer.
  3. Add the onions, and cook for 5-6 minutes until tender, stirring occasionally.
  4. Add squash, cinnamon, turmeric, cumin, salt, saffron, cilantro, mint and tomatoes and cook for 5 minutes until spices and herbs are nicely blended with the vegetables.
  5. Transfer to slow cooker.
  6. Add 8 cups of water.
  7. Add red lentils and garbanzo beans.
  8. Cover. Cook on Low for 4-5 hours.
  9. Add black pepper to taste and serve hot, after you remove the bay leaf.

NOTE: Add vegetables of your choice! I like carrots in soup!

NOTE: Check at 2-3 hours as this has sometimes cooked very fast for me!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites