Slow-Cooker Spiced Lentil Soup with Vegetables Spices often used in Moroccan cuisine like turmeric, cumin, cinnamon and black pepper give this soup complexity and deep flavor. Make it a day ahead, if you can, to give the spices time to mingle and develop. This easy slow-cooker recipe makes it a cinch to get the soup cooking while you do other things.


5 hrs 30 mins




  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water
  • 3 cups chopped cauliflower
  • 1 ¾ cups lentils
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one (10 ounce) package frozen chopped spinach, thawed
  • ½ cup chopped fresh cilantro
  • 2 tablespoons lemon juice


    Step 1

    Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker (see Tip). Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.

    Step 2

    Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.

    Step 3

    During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.


Tip: For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.


To make ahead: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving.


Equipment: 5- to 6-quart slow cooker

Nutrition Facts

Serving Size: 1 1/4 cups Per Serving: 128 calories; protein 7.6g; carbohydrates 21.3g; dietary fiber 5g; sugars 5.9g; fat 1.1g; saturated fat 0.2g; vitamin a iu 5114.6IU; vitamin c 29.1mg; folate 45.1mcg; calcium 62mg; iron 2.6mg; magnesium 20.8mg; potassium 406mg; sodium 450.1mg; thiamin 0.6mg. Exchanges:

1 1/2 vegetable, 1 lean protein, 1/2 starch


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