Crock Pot Curried Lentil Leek Soup
Warm, hearty, and brimming with bold flavors, Crock Pot Curried Lentil Leek Soup is the perfect cozy meal for any season. This plant-based delight combines protein-packed green or brown lentils with tender leeks, carrots, and celery, all gently simmered in a fragrant mix of curry powder, turmeric, cumin, and paprika. Slow-cooked to perfection in a rich vegetable broth, this recipe gets a boost of creamy decadence from optional coconut milk and a refreshing burst of flavor from fresh lemon juice and baby spinach stirred in at the end. Ready in just 15 minutes of prep and cooked hands-off in a slow cooker, it’s a low-effort, high-reward dish ideal for busy weeknights or leisurely weekends. Serve it with crusty bread or soft naan for a soul-warming meal that’s gluten-free, dairy-free, and incredibly satisfying. Perfect for meal prep, this soup is deliciously reheatable for an even better next-day treat!
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 2 large leeks
- 2 medium carrots
- 2 medium celery stalks
- 3 large garlic cloves
- 1 tablespoon ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon crushed red pepper flakes
- 6 cups vegetable broth
- 1 cup canned coconut milk (optional)
- 2 cups baby spinach
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro (optional, for garnish)
- 1 tablespoon lemon juice
Instructions
Rinse the lentils under cold water and set them aside to drain.
Trim and clean the leeks by slicing them lengthwise and rinsing under cold water to remove dirt. Thinly slice the white and light green parts of the leeks.
Peel and dice the carrots, and chop the celery stalks into small pieces.
Mince the garlic cloves and finely grate or mince the ginger.
Add the lentils, sliced leeks, carrots, celery, garlic, ginger, curry powder, cumin, turmeric, paprika, crushed red pepper flakes, vegetable broth, salt, and black pepper to the crock pot.
Stir everything together to combine, ensuring the spices are evenly distributed.
Cover and cook on the LOW setting for 6-7 hours or on HIGH for 3-4 hours, until the lentils are tender and the vegetables have softened.
If using coconut milk, stir it in during the last 30 minutes of cooking for a creamier soup.
Once the cooking time is complete, stir in the baby spinach and lemon juice. Allow the spinach to wilt into the soup for 5-7 minutes.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve hot with crusty bread or naan on the side.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7402 mg | 322% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 52.1 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 5721 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
