The zing in this soup is what makes it appealing. If you choose not to make the Moroccan hot paste, just add a bit of red pepper flakes for more heat.

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  • Preparation Time

    15 minutes
  • Cooking Time

    7 hours
  • Difficulty Rating

  • Health Level

  • Serves



  1. 2 cups / 385 gm lentils, raw or dried
  2. 1 Tbsp. / 15 ml olive oil
  3. 8 cups / 2 L water
  4. 1 tsp. / 2½ g paprika
  5. 4 raw garlic cloves, minced
  6. 2 tsp. / 4 g ground ginger
  7. ½ cup / 75 gm organic raisins
  8. 2 cups / 360 g tomatoes, chopped
  9. 2 carrots, chopped
  10. 1 large onion, chopped
  11. 1 cup / 120 g celery, chopped
Moroccan Hot Paste
  1. 1 oz. / 30 gm dried hot chilis soaked in hot water
  2. 1 Tbsp. / 15 ml olive oil
  3. 1 fat clove of garlic, peeled
  4. ½ tsp. / 1 gm ground cumin
  5. Pinch of sea salt
  6. 1 cup / 25 gm cilantro, chopped


  1. Layer all the soup ingredients in your crockpot and turn the setting to low; cook for 7 hours.
  2. You can taste and adjust or add more seasoning while cooking. Optional spices can also be added, such as turmeric, cumin, and cinnamon.
  3. Serve topped with a spoonful of Moroccan hot paste, if desired, or just a sprinkling of red pepper flakes for that extra zing.
Moroccan Hot Paste
    1. Process all the ingredients in a food processor or blender until a smooth paste is obtained.
    2. Transfer to a glass container with a small amount of olive oil poured on top.
    3. Put a tight lid and keep in the refrigerator until ready to use.
You can use the chilled paste up for up to one month. Serving Size: 1 cup / 240 ml Exchanges per Serving: 1 Carb, 1 Protein, 0 Fat

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Comments 30

  1. I made this recipe and it tastes great. Unfortunately, this will not come out as a soup if you follow these instructions. What you will end up with is a large quantity of lentils and vegetables without any liquid or “soup”. This recipe needs to be adjusted and include more liquid in the soup recipe. I looked online at several other lentil soup recipes and they require much more water, broth or other liquid. Please adjust this accordingly. Thanks!

  2. I am new to the club and only cooking for myself. Is there any way to adjust this recipe to make less servings? Other diet clubs I have seen have a button on the recipe to adjust number of servings. I don’t see one here.

  3. Hello,
    You don’t have to slow cook this. You can make it stove top in about an hour and 1/2. Cook until the lentils are tender. Lentils absorb water so add water as needed.
    Remember to sort and wash the lentils first because they sometimes have small stones and dirt clods.

  4. I can’t understand why people COMPLAIN so much ! Just read the recipe ! It’s so clear !!!
    A CUP is 240 ml. !! Boy !!! I think this soul is GREAT and so easy to prepare…
    If you don’t know how to cook, this is YOUR problem !

  5. This is my first trim down club recipe . I cooked this in my slow cooker (very trendy in Australia at the moment). 7 hours on low. Lucky i came in at 5 hours as it was almost burnt dry. I added 2 more cups of water. I also added tumeric, garam masala and it still tasted like a pot of dirt. Final result was 8.5 serves,not 12. yuk. First day is tomorrow so not looking toward it.

  6. I think these are excellent instructions. Cups are 8ounces but also give mileters and grams. Not sure what the problem is. Very easy to read . I use a stock pot just fine. Cook in what you are comfortable with.

  7. I’m new to this… but it sounds as though if you’re not American… you need to look up/Google the terms of measurement (i.e. CUP) as well as ingredients. They’re pretty basic. You can surely find some measuring cups online if that’s not how food is measured in your country of origin.

  8. I am very unsure of cup measurements, they are not specific. How big is the cup to be used?? Would prefer quantities to be either in grams or ounces. That way, you can get the correct balance of ingredients. The pressure cooker would be mo method with this.

  9. Janrich, I love my slow cooker. Pressure cooker OK for you, not me. Everyone to their own taste, but if you own a pressure cooker (which I don’t any longer), substitute it for the long cooking slow cooker, by all means.

  10. They don’t really seam to do a good job separating things. I am guessing, but I think if you start with the second 1tbsp. of olive oil (near the bottom), and add all ingredients below that together, and process or blend to a smooth paste, you will have your Moroccan Hot Paste.

  11. I have saved my main recipes to my computer by the following method: If you click the printer icon (top right), the page will open as a .pdf document; you can then save it to your own computer (good idea to create a recipes folder in my documents).

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