Slow Cooker Moroccan-Spiced Lentil Stew

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A comforting, aromatic lentil stew slow-cooked with warm Moroccan spices and vegetables, perfect for a nourishing and hearty meal. This Moroccan-inspired soup recipe (vegan), ready in about 435 minutes, pairs brown lentils, rinsed, carrot, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups brown lentils, rinsed
• 2 medium carrot, diced
• 2 celery stalks, diced
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, canned
• 4 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tbsp harissa paste
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lemon wedges

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a skillet over medium heat, warm 2 tbsp olive oil. Add 1 large chopped yellow onion, 2 diced medium carrots, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 5-7 minutes until vegetables soften and onions become translucent.
2. Step 2: Transfer the sautéed vegetables to a slow cooker. Add 1 1/2 cups rinsed brown lentils, 1 can (14.5 oz) diced tomatoes, 4 cups vegetable broth, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 1 tbsp harissa paste, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
3. Step 3: Cover and cook on low for 7-8 hours or on high for 3-4 hours, until lentils are tender and stew is thickened.
4. Step 4: Stir the stew, adjust seasoning if needed, and sprinkle 1/4 cup chopped fresh cilantro on top. Serve hot with lemon wedges to squeeze over each bowl for brightness.