Go Back
Slow Cooker Curried Lentil and Tomato Soup
Print Recipe Pin Recipe
Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, for serving

Instructions
 

  • Place the rinsed lentils, diced onion, sliced carrots, minced garlic, and diced tomatoes into the slow cooker.
  • Add the vegetable broth, curry powder, salt, and black pepper.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 7 hours or on high for 3 to 4 hours, until the lentils are soft and the soup has thickened.
  • Ladle into bowls and top each serving with a few cilantro leaves.

Notes

If the soup thickens too much after cooking, stir in a splash of broth or water to loosen it. Taste and add an extra pinch of curry powder at the end if you prefer stronger spice. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop without losing texture.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker