Slow Cooker Coconut Curry Lentil Soup
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 cup dried red lentils, rinsed
- 1 can (14 oz) full-fat coconut milk
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 cups fresh spinach
- Fresh cilantro and lime wedges for serving
Instructions
- Add the rinsed lentils, coconut milk, vegetable broth, diced onion, sliced carrots, minced garlic, curry powder, turmeric, cumin, and salt to the slow cooker.
- Stir everything together until the spices are evenly distributed.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the lentils are soft and the soup has thickened.
- Stir in the fresh spinach during the last 10 minutes of cooking so it wilts gently.
- Ladle the soup into bowls and top with chopped cilantro and a squeeze of lime.
Notes
If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. Red lentils break down naturally so the texture stays creamy without any blending. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Indian-Inspired
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Indian-Inspired
Equipment: Slow Cooker, Cutting Board, Knife