Crock Pot Curried Lentil Soup
Warm, hearty, and bursting with rich spices, Crock Pot Curried Lentil Soup is the ultimate hands-off comfort food, perfect for busy weeknights or meal prep. This flavorful vegan soup combines tender green or brown lentils, vibrant vegetables like carrots, celery, and onion, and a fragrant blend of curry powder, cumin, and coriander. Slow-cooked to perfection, it’s finished with creamy coconut milk and a zesty splash of lemon juice, creating a deeply satisfying dish with layers of complexity. Nutrient-packed and incredibly easy to make, this healthy crock pot recipe is perfect for feeding a family or enjoying leftovers throughout the week. Pair it with crusty bread, rice, or naan for a deliciously filling meal that’s as wholesome as it is comforting.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Dry green or brown lentils
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 15-ounce can Canned diced tomatoes (with juice)
- 6 cups Vegetable broth
- 0.5 cup Coconut milk (unsweetened)
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach (optional)
- 2 tablespoons Lemon juice
Instructions
Rinse the lentils under cool water using a fine-mesh sieve to remove any debris. Drain and set aside.
Add the diced carrots, celery, onion, and minced garlic to the bottom of your crock pot.
Add the rinsed lentils, canned diced tomatoes (including the juice), and vegetable broth on top of the vegetables.
Sprinkle in the curry powder, cumin, coriander, paprika, salt, and black pepper. Stir everything together to combine.
Cover the crock pot and cook on low for 6-7 hours, or on high for 3-4 hours, until the lentils are tender and the flavors are well developed.
Once the cooking is complete, pour in the coconut milk and stir to create a creamy consistency. Add in the fresh baby spinach (optional) and let it wilt for 5-10 minutes.
Stir in the lemon juice just before serving to brighten the flavors.
Serve the soup warm with crusty bread, rice, or naan on the side. Enjoy!
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11311 mg | 492% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 44.9 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 5724 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.
