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Coconut Curry Lentil Soup
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • Chopped fresh cilantro for serving
  • Lime wedges for serving

Instructions
 

  • Place the lentils, onion, garlic, carrots, vegetable broth, curry powder, turmeric, and salt in the slow cooker.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 hours, or until the lentils are soft and the soup has thickened.
  • Pour in the coconut milk and stir well. Cook for another 30 minutes on low to warm through and blend the flavors.
  • Ladle into bowls and add cilantro and a squeeze of lime just before serving.

Notes

If the soup thickens after sitting, stir in a little extra broth when reheating to loosen it back up. The cilantro and lime brighten each bowl without overpowering the curry notes, and the dish reheats cleanly in a slow cooker set to warm for potluck service.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker