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Slow Cooker Moroccan Turkey and Lentils is a delicious way to puts an exotic twist on turkey!  Perfect for the holidays or an easy dinner!


Total time

255 minutes






  • charmoula MARINADE
  • 1 large onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons parsley
  • 2 tablespoons cilantro
  • 1 tablespoon minced ginger
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon salt, plus more as needed
  • ½ teaspoon saffron threads
  • 2 bay leaves
  • 1 large lemon
  • ½ cup extra-virgin olive oil
  • turkey AND LENTILS
  • 1 (1 1/2 to 2 pound) boneless skinless turkey breast half
  • nonstick cooking spray
  • 1 cup green lentils
  • 2 cups chicken broth
  • 1 can (15-ounce) diced tomatoes
  • ¼ cup chopped cilantro plus more for garnish
  • freshly ground black pepper (to taste)
  • lemon wedges


  2. Combine marinade ingredients in a 1-gallon zipper-top bag. Add the turkey breast half and massage the bag to distribute the marinade evenly over the turkey breast. Refrigerate overnight.
  4. Spray the insert of the slow-cooker with nonstick cooking spray. Remove the turkey breast from the marinade and place it in the slow-cooker.
  5. Drain the excess oil from the marinade through a sieve and discard. Place remaining marinade ingredients in the slow-cooker around the turkey breast.
  6. Add the lentils and chicken broth. Cover and cook for 4 hours on HIGH or 8 hours on LOW.
  7. When the turkey and lentils have about a half hour to go when cooking on HIGH or an hour to go on LOW, stir in the tomatoes.
  8. When finished, remove the turkey breast and let rest for 5 minutes before slicing. Remove bay leaves. Add cilantro to the lentils and season to taste with salt and black pepper.
  9. Serve turkey sliced on a platter over the lentils, garnished with cilantro sprigs and lemon wedges.

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