Moroccan Sweet Potato Lentil Soup (Slow Cooker)

A soul-warming Moroccan sweet potato lentil soup recipe. This soup is made in the slow cooker and requires hardly any work at all. Plus, it makes the whole house smell warm and cozy!

Prep time: PT15M

Cook time: PT360M

Total time: PT375M

Rating

4.81 stars (71 reviews)

Ingredients

1 pound sweet potatoes (peeled and cubed into small pieces)
1 cup carrots (chopped)
1 cup onions (chopped)
1 cup celery (chopped)
1 red bell pepper (diced)
6 cloves garlic (minced or pressed)
1 ½ cups green or brown lentils (rinsed and picked over)
1 ½ teaspoon ground coriander
1 ½ teaspoon cumin powder
1 teaspoon curry powder (or more to taste)
½ teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
⅛ teaspoon ground nutmeg
6-7 cups low sodium stock (vegetable or chicken)
2 ½ cups baby spinach (roughly chopped)
¼ cup lemon juice or lemon wedges (for serving)

Steps

Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours.
Check the lentils for doneness. If you're lentils have been in the pantry for a while, note that they'll take a bit longer to cook through.
Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture.
Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency.
Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!

Nutitrion

Serving Size: 1 serving
Calories: 236 kcal
Carbohydrates: 42 g
Protein: 15 g
Fat: 2 g

Reviews

Stacey on 2025-02-23 (4 stars):
One of our favorite recipes! I’m always curious— given the nutrition information, how much is a serving?
Stryker on 2025-02-14 (5 stars):
I love this recipe! This is my go-to feel good, super healthy recipe. When I get enough lemons, I make preserved lemons (Moroccan lemons), and have them with this stew. It's an amazing combination! My 12-year old son specifically asked me to make it for a holiday recently! Only difference for me is that I make it in the Instant Pot. I just use the lower amount of liquid and cook for about 18-20 minutes. Fast, easy and delicious!
Krista Robinson on 2025-01-18 (5 stars):
I added some red chili flakes to spice this soup up and really enjoyed it.
Janelle on 2024-10-15 (5 stars):
A friend posted this recipe on Facebook in 2019 and I have been making it ever since! It is incredibly nourishing, flavorful, and such a great go to recipe! I always add ground hot Italian sausage for extra heartiness. I love this recipe and am thankful to have come across it!
Derek on 2024-08-14 (5 stars):
This is one of our favourite soup recipes (and I make a lot of soup!). It is I’m high rotation I’m our house, and I have shared it with many friends and colleagues! We had a cool cloudy day yesterday in Vancouver, and this was the first recipe I ran to. Delicious as always. Thanks so much!
Stacie Groben on 2024-04-25 (5 stars):
I’ve been making this recipe for years and years. Family favorite and a go to meal to send to sick friends or friends that just had a baby. Toss in the crock pot and then send the crock pot to their house!
Lisa Gray on 2024-02-20 (5 stars):
I would like to make this for a large church group. They are asking for 5 gallons of soup. If this recipe makes 6-8 servings, what is the amount per serving? How many cups or ounces does this make?
David on 2024-01-14 (5 stars):
Delicious as written. All these, "modified blah, blah, blah, then changed this-and-that", be clear, you DID NOT MAKE THIS RECIPE. My only modification was sturdy kale instead wimpy spinach. I made this as a test run for when my vegetarian son comes to visit. YUM!
Celine on 2024-01-02 (5 stars):
I have been making this soup for years! It is a winter staple. Thank you for this unique recipe
Heather on 2023-11-27 (5 stars):
Absolutely delicious! The whole family loved it! It's our new comfort food for cold days.
Josette on 2023-11-02 (5 stars):
This was amazing! Put it all together in the crock pot after a night shift and when I woke up my house smelled so good! Great flavors. It will be my meal prep for a weekend of work.
Helen Siegel on 2023-01-05 (5 stars):
I made this today. My oven has a slow cook setting and I cooked it for 4 hours and blended much of it. The addition of salt, pepper and lemon juice are crucial. I used cayenne. The curry gives a nice flavor, but there seems to be something spice-wise that is just too heavy in this soup. I looked up curry powder to find that some of the spices added to the soup are also in curry powder. I will see what tomorrow brings after it has a chance to settle. Sour cream on top will be a must. Perhaps a bit of heavy cream in the soup.....