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**Slow Cooker Moroccan Style Lentil and Garbanzo Soup

Slow Cooker Moroccan Style Lentil and Garbanzo Soup

  • Cooking Time:

    4-5 hours on Low
  • Servings:



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

Love, Love, Love Slow Cooker Moroccan Style Lentil and Garbanzo Soup!

  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!



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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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