Slow Cooker Moroccan Lentils with Cashew Cream

Article written and reviewed by Tara Kemp, PhD
Published January 30, 2025

This recipe will make your house smell heavenly all day while it cooks. It pairs perfectly with a whole grain like brown rice or quinoa, or a base of leafy greens like spinach or romaine lettuce. It is particularly hearty and warming, a perfect dish for a cold winter day or to make for a communal dinner.

Gotta Love Lentils

It’s been said that lentils are the perfect introductory bean. If you are new to eating more legumes (beans, peas, and lentils), the high fiber content can sometimes take a little while for your body to get used to. If this is the case, lentils are easier on the stomach because they are smaller in size and cook to a very soft consistency, especially in a recipe like this in which they are cooked for a long time.

Lentils are high in protein, iron, zinc, and of course fiber, making them a great nutrient-dense ingredient and satiety-booster. A single serving of this stew has 28 grams of protein! And while we don’t agree with the protein-obsession in our culture, we do know that it’s an important part of the diet. So go ahead and load up on this power-packed meal.

Spiced to Perfection

This is one of our most popular recipes, and that is most likely because it is spiced to perfection. This combination is not just ideal for taste, but for nutrient-density as well.

Garlic has been utilized for decades as a medicinal food to treat the common cold and flu, as well as conditions such as diabetes, heart disease, cancer, and high blood pressure. One study showed that consuming 3 small garlic cloves daily for 30 days lowered blood sugar levels as well as total cholesterol, LDL, and triglycerides in people living with type 2 diabetes.

Cumin also has a rich history as a medicinal food, particularly in Ayurvedic medicine, a natural approach to health originating in India. Modern day studies in people with type 2 diabetes have shown that cumin lowers fasting blood sugar, lowers A1c levels, and increases insulin sensitivity – even more than anti-diabetes drugs! There are big effects from this little spice.

Paprika and parsley add depth, heat, and freshness to the flavor profile of the dish. Together, especially when cooked in a slow-cooker to really meld and marinate the flavors together, these spices create a rich Moroccan taste experience in this meal, even little to no salt.

Slow Cooker Moroccan Lentils with Cashew Cream

Cook Time 4 hours
Servings 2 Servings
Calories 472 kcal

Ingredients
  

  • 1 cup Dry Green Lentils Uncooked
  • 1 cup Tomato Diced
  • 1/2 cup Yellow Onion Diced
  • 4 Garlic Cloves, minced
  • 1/2 cup Parsley Chopped and divided
  • 2 tsps Cumin
  • 2 tsps Paprika
  • 4 cups Vegetable Broth Low sodium
  • 2 tbsps Cashews
  • 1/4 cup Water

Instructions
 

  • Combine lentils, tomatoes, onion, garlic, half the parsley, cumin, paprika, andvegetable broth in the slow cooker. Cook on high for at least 4 hours, or on lowfor 8-12 hours
  • Meanwhile, make the cashew cream blend the cashews and water togetheruntil smooth.
  • Garnish the lentils with cashew cream and with the remaining parsley, enjoy!

Notes

  • No Slow Cooker/Less Time: Place a small amount of vegetable broth in a large saucepanor pot and heat the onions and garlic for 3 minutes over medium heat. Add the rest ofthe ingredie
  • Serve it With: Brown rice, quinoa, groats, or farro.
  • Leftovers: Refrigerate in an airtight container up to 5 days.

Nutrition

Calories: 472kcalCarbohydrates: 87gProtein: 28gFat: 6gFiber: 12g
Tried this recipe?Let us know how it was!

+ References

About the author 

Tara Kemp, PhD

Tara Kemp, PhD is a contributing writer for Mastering Diabetes. She is a mental health coach, researcher, and writer. Tara received her PhD in Psychosocial Health from Northern Arizona University and has a background in nutrition education with previous positions at organizations like Forks Over Knives, the Physicians Committee for Responsible Medicine, and Plant-Strong. Tara is also the founder of Reconnect Collective.

Tara’s research specialization is the foundations and mechanisms of a healthy relationship with food, body, and self. She was the principal investigator and lead author of the groundbreaking INFINITE study, which explored the role of food and nutrition in recovery from substance use disorders. During her doctorate program at Northern Arizona University, she was involved in the Nutritarian Women’s Health Study, and her dissertation research focused on how a plant-based diet influences individuals’ recovery from disordered eating.

Tara’s work combines evidence-based practices from various disciplines to support people in addressing the root cause of their challenges while also building the foundations and skills of mental health to cultivate lasting well-being.