Crock Pot Moroccan Lentil Soup [Vegan]

4 from 1 reviews


  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 3 stalks of celery, diced
  • 1 jalapeno, minced (for spicy, leave the seeds and ribs in. For mild, scoop the ribs and seeds out before mincing)
  • 3 cloves of garlic, minced
  • 2 32oz boxes vegetable stock
  • 2 cups dry lentils
  • 1 lemon, cut in half
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 1/2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • Optional toppings: cilantro and Greek yogurt (the yogurt isn’t vegan)


  1. Cook your onion in a skillet over medium heat for a few minutes until the onions are softened*
  2. Add your cooked onion, carrots, celery, jalapeno, garlic, veggie stock, lentils, and all the spices to your Crock Pot along with some black pepper
  3. Add 2 cups of water and stir to combine everything
  4. Slice your lemon in half and add both halves into the Crock Pot
  5. Cook on low for 6 hours
  6. When the six hours are up, remove the lid and, using tongs, lightly squeeze the lemon halves into the soup before discarding
  7. Season to taste with salt and pepper – I added a pretty decent amount of extra salt, but this will totally depend on how salty you like your food – I love salt :).
  8. *The reason I cook the onions before adding everything to the Crock Pot is because I think adding raw onions to the Crock Pot yields a very strange, almost metallic flavor. It will overtake a dish for me. A friend told me that pre-cooking the onions takes the odd flavor away completely, and it really does!*