Slow Cooker Moroccan Lentils

This versatile recipe uses a slow cooker to make tender Moroccan Lentils. Serve the lentils over rice, or puree it into a soup. The choice is yours!

This versatile recipe uses a slow cooker to make tender Moroccan Lentils. Serve the lentils over rice, or puree it into a soup. The choice is yours!

Oh, lentils. Let me count the ways I love you.

First: you are cheap. I mean this with no disrespect.

Second: you are easy. Again… no disrespect.

Third: you are tasty.

This versatile recipe uses a slow cooker to make tender Moroccan Lentils. Serve the lentils over rice, or puree it into a soup. The choice is yours!

Most weeks I don’t have time to make elaborate lunches for myself, so I eat a variety of yogi bowls and a million different takes on beans-and-rice.

You’d be surprised how many tasty dishes are really just fancy versions of beans and rice. I love making big pots of madras lentils, saucy Puerto Rican beans and potatoes, and Mejadra to get me through the week.

Lately I’ve been on a big lentil kick, so I’ve been whipping up big batches of lentils in the slow cooker. As I said, lentils are easy, but slow cooker lentils are even easier!

This versatile recipe uses a slow cooker to make tender Moroccan Lentils. Serve the lentils over rice, or puree it into a soup. The choice is yours!

Lentils are perfectly suited to slow cooking for a few different reasons.

First, they don’t need to be pre-soaked. I love this because I suck at remember to soak beans. On days when I wake up and realize I have nothing to eat for dinner (or for the week!), I can just toss some lentils in the crock pot and let them cook while I work.  If you need a crock pot, here is one I recommend.

Second, lentils become super tender and creamy when they’re slow cooked. Trust me on this one.

This versatile recipe uses a slow cooker to make tender Moroccan Lentils. Serve the lentils over rice, or puree it into a soup. The choice is yours!

Now, you could really make this recipe about a hundred different ways by just switching up the spices and greens.

I wanted a Moroccan flavor for this version, so I used ras el hanout. For an Ethiopian-style dish, I use berbere. Feel like Indian food tonight? Go with garam masala. You can get the organic brands I use from the Amazon links below.

Ras El Hanout

Berbere

Garam Masala

Of course, you can always keep it simple by just using salt, pepper, bay leaves, and maybe some red pepper flakes.

This versatile recipe uses a slow cooker to make tender Moroccan Lentils. Serve the lentils over rice, or puree it into a soup. The choice is yours!

I love sneaking leafy greens into my recipes, so I threw in some chopped red chard. Spinach, collards, and kale would also be great choices.

I like to cook the lentils until they are tender but still intact so I can use them in recipes throughout the week. You could also turn the heat up and cook them a bit longer until they are falling apart — this makes a tasty soup!

Here’s the Recipe!

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A bowl of Moroccan Lentils garnished with fresh cilantro.

Slow Cooker Moroccan Lentils Recipe

Indulge in the exotic flavors of Moroccan Lentils, slow-cooked to perfection. Ideal as a flavorful rice topping or a creamy soup. It's a spoonful choice to explore and enjoy!
4.5 from 125 votes
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Course: Soups & Stews
Cuisine: Moroccan
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8 to 10 servings
Calories: 237kcal
Author: Linda
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Ingredients

  • 1 pound brown lentils - rinsed and sorted for debris
  • 2 quarts vegetable broth - 8 cups vegetable broth
  • 1 yellow onion - diced
  • 2 medium carrots - diced
  • 3 cloves garlic - peeled and minced
  • 1 tbsp Ras El Hanout
  • 2 tsp kosher salt
  • 4 cups chopped chard leaves
  • 1 lemon - sliced into 8 wedges
  • Toppings: yogurt - mint, fresh cilantro

Instructions

  • Place the lentils, broth, onion, carrot, garlic, Ras El Hanout, and 2 teaspoons 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 them to warm for half an hour.
  • Serve with lemon wedges for squeezing and optional toppings like fresh cilantro or fresh parsley.

NOTES

Storage Info:
Store the Slow Cooker Moroccan Lentils in airtight containers in the refrigerator, where they will stay good for up to 5 days. To freeze, store in your freezer for up to 3 months.
When you're ready to enjoy it again, thaw it in the refrigerator overnight. Reheat the lentils by transferring them to a pot and warming them over low heat on the stove, stirring occasionally to ensure even heating.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 43g | Protein: 17g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 635mg | Potassium: 710mg | Fiber: 20g | Sugar: 4g | Vitamin A: 3685IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 5mg

This versatile recipe uses a slow cooker to make tender Moroccan Lentils. Serve the lentils over rice, or puree it into a soup. The choice is yours!

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