Detoxifying Slow Cooker Moroccan Stew

4.5 from 2 votes

This spicy detox soup will warm you up and get your clean eating back on track!

When the dead of winter brings endless cold, dark nights, you know it’s finally soup season. And not just any soup, this season calls for thick, hearty, soul-warming stews. Enter: this slow cooker Moroccan stew.

Of course, for most of us, the cold midwinter months also mean we’ve spent the last month or so oDetoxifying Slow Cooker Moroccan Stewverindulging in holiday goodies. Post holiday blues, dark nights, and winter cold all call for a hearty soup that will warm you up while getting your clean eating habits back on track.

When you think detox, you probably think smoothies, fasts, and juice cleanses. As it turns out, a hot stew can be just as effective at helping your body find that reset button. Loaded with warm spices and packed with filling veggies, this detoxifying slow cooker Moroccan stew is clean eating that tastes like comfort food.

If you need to get back on track after the holidays or kick start that New Year’s resolution, this detoxing soup is a great place to start. Easy enough to toss together in the slow cooker, it’s a simple clean meal to fit into your busy schedule.

This stew starts with the trifecta of any good detox meal: carrots, onions, and celery. Add to that plenty of garlic, which adds flavor as well as tons of detoxing properties. And of course, we can’t forget the sweet potato. Yep, as if the almighty sweet potato really needed another selling point, it happens to be a great detox ingredient. Packed with antioxidants, complex carbs, fiber, and just about every other good for you thing you can think of, these health food all-stars are an essential part of any detox plan. Not only will they help beef up your stew with flavor and texture, but they’re also key to its detoxing properties.

Once you’ve got your veggies, it’s time to spice things up. Literally. No Moroccan dish (or detox plan) is complete without plenty of delicious, zesty spices. This recipe doesn’t hold back, using cumin, curry powder, cinnamon, and paprika.

Oh, and did I forget to mention turmeric? Turmeric is a superfood spice you may remember from a few health food crazes, but its health benefits are no passing fad. This ingredient is a powerful antioxidant boasting tons of anti-inflammatory properties. Key to any detoxing recipes, turmeric can also provide tons of other health benefits, from improved circulation to pain relief.

Fortunately, for such a powerful meal, this slow cooker Moroccan stew is actually easy to make. I’m sure I don’t need to sing the praises of the slow cooker, but crock pot recipes really are a life saver on busy nights. The slow cooker is the key to healthy, home cooked meals when you don’t have time to cook. Suddenly bombarded with a busy schedule post holidays? This crock pot recipe is an easy way to save yourself hours of meal prep after work.

Meanwhile, because this recipe is hearty, delicious, and filling, you can serve it to the whole family. This slow cooker Moroccan stew may have powerful detox properties, but it’s not just for clean eaters. To complete the meal, top with plain Greek yogurt and serve with these Easy Whole-Grain Pita Chips. Even after your detox, this stew is a delicious meal you and your family can enjoy all winter long.

4.5 from 2 votes

Detoxifying Slow Cooker Moroccan Stew

This lovely stew will satisfy your taste buds and your mind with its terrific and detoxifying ingredients!
Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Yield 4 people
Serving Size 1.5 cups
Course Dinner, Lunch, Soup
Cuisine Mediterranean, Moroccan

Ingredients

  • 1 tablespoon olive oil
  • 1 sweet potato large, peel and cube into 1-inch pieces
  • 1/2 cup carrots sliced
  • 1/2 cup onions diced
  • 1/2 cup celery diced
  • 1/2 cup red bell pepper diced
  • 2 garlic cloves minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/2 cup lentils rinsed
  • 3 cups vegetable broth low-sodium
  • 1 cup kale roughly chopped

Instructions

  • Heat the olive oil in a large soup pot. Once hot, add the sweet potato, carrot, onion, celery, pepper, and garlic. Cook just until onions begin to soften.
  • Add the coriander, cumin, curry, turmeric, cinnamon, and paprika to the vegetables. Stir to coat the vegetables in the spices and cook for 2 minutes or until fragrant.
  • Add the cooked spiced vegetables, lentils, and vegetable broth in a slow cooker. Cover and cook on high for 4 hours or low for 6 hours.
  • Remove 1 cup stew and place in a blender, or mash well with a fork. Blend or mash until smooth and return to the slow cooker along with the chopped kale.
  • Cook on high for an additional 10 minutes, or until the kale is wilted. Serve and enjoy!

Notes

For a thicker, heartier stew, add 1 cup lentils and 6 cups broth. 

Nutrition Information

Serving: 1.5cups | Calories: 190kcal | Carbohydrates: 32g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 81mg | Fiber: 7g | Sugar: 5g |
SmartPoints (Freestyle): 6
Keywords dairy-free, Gluten-Free, Plant-Based, Slow Cooker

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

8 Comments

  1. I just made this and it was surprisingly delicious. Served it for my parents and they loved it as well, even my dad who is usually not into spicy food. Served it with chili tortilla chips.

    1. Bobby, You just made my day! I’m so happy you and your family enjoyed the stew. Also, great tip on serving over tortilla chips. Please leave a review when you get a minute.

        1. Kathleen, Actually, I recommend 1 cup lentils (I’ll update the recipe today) and cook on the stovetop for approximately 30 minutes or until veggies and lentils are tender.

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