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!
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!
Table of Contents
Reasons to Love These Lentils
- Exotic Moroccan spices blend beautifully and offer a taste of adventure in every bite.
- Lentils are a great source of protein, fiber, and essential nutrients.
- I love how these Slow Cooker Moroccan Lentils is a versatile dish. It is easily adaptable as a main course, side dish, or transformed into soup.
Recipe Ingredients
- Vegetable Broth: This forms the liquid component, infusing the lentils with flavor as they cook.
- Yellow Onion: Essential for adding depth and sweetness to the dish.
- Carrots: These contribute a subtle sweetness and additional texture.
- Ras El Hanout: A key Moroccan spice blend that gives the dish its distinctive and authentic flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Chard Leaves Variation: Replace the chard leaves with fresh spinach. This substitution adds a mild, slightly sweet flavor and a tender texture. Stir in chopped spinach just a few minutes before serving, as it is delicate.
- Non-Vegetarian Broth: Try substituting the vegetable broth with chicken broth. This swap introduces a richer, more savory depth. It’s an excellent choice for those who prefer a meatier flavor.
How to Make Slow Cooker Moroccan Lentils
Step # 1: Place the lentils, broth, onion, carrot, garlic, Ras el Hanout, and salt in the crock of a large slow cooker. Cook on low for 8 to 10 hours, until the lentils are tender.
Step # 2: Stir in the chard leaves and allow them to warm for half an hour.
Step # 3: Serve with lemon wedges for squeezing and optional toppings.
Expert Tip
Before adding the lentils to your slow cooker, briefly toast them in a dry skillet over medium heat until they become fragrant. This extra step brings out a nuttier, more complex flavor in the lentils, adding an additional layer of depth to the Slow Cooker Moroccan Lentils.
Frequently Asked Questions
Absolutely! Adding a pinch of cinnamon, a teaspoon ground coriander, and a teaspoon ground cumin can enhance the dish’s flavor complexity.
Yes, you can still cook Moroccan Lentils even without a slow cooker. Use a large pot and start by heating extra virgin olive oil. Sauté the onions, carrots, and garlic, then add the lentils, broth, and spices. Simmer covered on low heat until tender, which usually takes less cooking time than a slow cooker.
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.
Slow Cooker Moroccan Lentils Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 pound brown lentils - rinsed and sorted for debris
- 2 quarts 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 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.
NOTES
Nutrition
Just cooked this in the crockpot for the first time, and it was absolutely delicious. Very filling, full of flavor, and so comforting! Definitely will be making this again, and soon. Loved it!
I LOVED this recipe. It was absolutely delicious. Flavor and texture were perfect.