Slow Cooker Moroccan Red Lentil Soup with Harissa

This article may contain affiliate links. Please read our disclosure policy.

No ratings yet

Dear Brandy,

It’s your birthday, and as you’ve probably gathered, a few of us “got together” to throw you a virtual bash.

It was my job to make the soup course. I thought it would be fun to cook a Moroccan lentil soup, since that’s what we ate when we had lunch together in December.

moroccan lentil soup

This soup, which I made in my crockpot, doesn’t really taste anything like the other, but it’s still really good, especially with some of the homemade Harissa on top.

Brandy: I hope we get to have soup together again soon, and I wish you all the best this year…I just know it’s going to be an amazing one for you :)

[cft format=0]

slow cooker red lentil soup

Additional courses made for Brandy’s Virtual Surprise Party:
Salad: Michigan Salad from Living Mostly Meatless
Pasta: Quinoa Linguine with Cherry Tomatoes and Bacon from Cooking with Books
Meat: Beef Machaca Tacos from Farm Girl Gourmet
Cheese: Cheese Plate from Fat Girl Trapped in a Skinny Body
Dessert: White Chocolate Mascarpone Cheesecake with Caramel Glaze from Creative Culinary

moroccan lentil soup
Print Recipe
No ratings yet

Recipe for Crockpot Moroccan Lentil Soup with Harissa

Harissa is a Northwest African chili paste. You can buy it in in the international section of some markets, but I really prefer to make it at home (the storebought versions I've tried were way too salty). If you opt not to make the Harissa, you can add a bit of cayenne pepper to the soup recipe to give it a little more heat.
Servings: 10 + servings

Ingredients

For the soup:

  • *1 tablespoons olive oil
  • *1 large onion peeled and chopped
  • *4 garlic cloves peeled and minced
  • *2 organic carrots chopped
  • *2 organic celery ribs chopped
  • *one 28 ounce can organic plum tomatoes with liquid
  • *2 cups red lentils rinsed, picked over, and drained
  • *1/2 cup organic raisins
  • *4 cups vegetable broth or water
  • *1 teaspoons ground cumin
  • *2 teaspoons ground cinnamon
  • *1 1/2 teaspoons ground tumeric
  • *2 teaspoons paprika
  • *2 teaspoons ground ginger

For the Harissa:

  • *1 ounce dried hot chiles I used guajillo, soaked in hot water for about 30 minutes to soften
  • *1 fat clove of garlic peeled
  • *pinch of sea salt
  • *1 tablespoon olive oil plus more if needed to blend the harissa
  • *1/2 teaspoon ground cumin
  • *1 small handful of cilantro

Instructions

For the soup:

  • 1. Place all ingredients in your crockpot. Turn it to the "low" setting, and cook for 7-8 hours (or even a bit more, if you like). Feel free to taste it and adjust the spice level and/or the amount of liquid while the soup is cooking.
  • 2. Serve topped with a spoonful of the Harissa, which adds a nice little punch of spice.

For the Harissa:

  • 1. Process all ingredients in a blender until a fairly smooth paste forms. Transfer to a small glass jar and top with a little more olive oil. Store the harissa you don't use up as a garnish for the soup in the refrigerator; it will keep for 3-4 weeks.

Leave a Comment

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.