Spiced Harissa Lentil Soup in the Crockpot for Easy Dinners

Name: Crockpot Spiced Harissa Lentil Soup with Roasted Carrots
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups dry brown lentils, rinsed; 1 medium yellow onion, diced; 3 medium carrots, sliced into half-moons; 3 cloves garlic, minced; 2 tbsp mild harissa paste; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp ground coriander; 1 can (14 1/2 oz) fire-roasted diced tomatoes; 6 cups vegetable broth; 1 tsp salt; 1/4 tsp freshly cracked black pepper; 2 cups fresh baby spinach; 2 tbsp fresh lemon juice; 2 tbsp extra virgin olive oil, for serving

This hearty spiced harissa lentil soup brings deep, comforting warmth straight from your crockpot with minimal hands-off effort. Tender brown lentils, sweet carrots, and crushed tomatoes slow simmer with smoky spices to create a rich vegetable broth. It is an ideal warm-up dinner for busy autumn evenings or simple meal prep for the week ahead.

Crockpot Spiced Harissa Lentil Soup with Roasted Carrots, an easy crockpot dinner recipe

Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6

Ingredients

1 1/2 cups dry brown lentils, rinsed
1 medium yellow onion, diced
3 medium carrots, sliced into half-moons
3 cloves garlic, minced
2 tbsp mild harissa paste
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground coriander
1 can (14 1/2 oz) fire-roasted diced tomatoes
6 cups vegetable broth
1 tsp salt
1/4 tsp freshly cracked black pepper
2 cups fresh baby spinach
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil, for serving

Instructions

Rinse the dry brown lentils thoroughly under cool running water and drain well.
Combine the rinsed lentils, diced yellow onion, sliced carrots, minced garlic, harissa paste, ground cumin, smoked paprika, ground coriander, fire-roasted diced tomatoes, vegetable broth, salt, and black pepper in the crockpot basin.
Stir all ingredients thoroughly until the harissa paste and spices are evenly distributed throughout the liquid.
Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the lentils and carrots are completely tender.
Uncover the crockpot, stir in the fresh baby spinach and fresh lemon juice, then recover for 5 minutes until the spinach wilts into the broth.
Ladle the hot soup into bowls, top with a drizzle of extra virgin olive oil, and serve immediately.

Tips

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezer Friendly: This soup freezes exceptionally well. Allow it to cool completely before transferring to freezer-safe containers for up to 3 months.
Flavor Swap: If you prefer less heat, reduce the harissa paste to 1 tablespoon and add a splash of heavy cream or coconut milk at the end for extra creamy richness.