Slow Cooker Curried Lentil Soup. An EASY flavorful lentil soup recipe, which can be made in a slow cooker or crockpot, is infused with turmeric, ginger, cardamom, cloves, cinnamon, and coconut milk! A delicious hearty soup that makes great leftovers.
¼teaspoonfreshly ground black pepperplus more to taste
1large carrotdiced
3large garlic clovesfinely chopped
1tablespoonfinely minced ginger root
1teaspoonground turmeric
½teaspooncurry powdermedium-spice level
½teaspoonground cardamom
¼teaspoonground cloves
¼teaspoonground cinnamon
1¼cupsFrench (Puy) green lentils
1quart (32 oz)Imagine® Organic Free Range Chicken Broth
½cup (120 mL)full-fat coconut milk
2teaspoonsfresh lemon juice
Optional Garnishes:
coconut milk or whole fat yogurtfor drizzling
fresh cilantro leaves
Instructions
If you do not have a stove-top safe slow cooker insert, simply start this recipe using a large non-stick skillet and transfer the ingredients to the slow cooker once you have completed step two. Using a 4-quart capacity (or larger) slow cooker, heat the butter in a stove-safe slow cooker insert over medium-low heat until melted and just beginning to sizzle. Add the onions along with the salt and pepper. Sauté for 4 minutes, stirring frequently, or until the onions begin to soften. Do not allow them to gain color. Add the carrots and continue cooking for 2 to 3 minutes more or until just beginning to soften.
Add the garlic, ginger, and ground spices and sauté, stirring constantly, for an additional minute or until very fragrant.
Add the lentils and chicken broth and stir to combine. Cook over low heat, according to your slow cooker manufacturer's directions, for 7 to 8 hours, stirring occasionally if possible, or until the soup has thickened considerably and the lentils are cooked through but still retain their shape. Just before serving, stir in the coconut milk and lemon juice. Season to taste with salt and pepper and serve immediately. Garnish with a drizzle of coconut milk or spoonful of yogurt and cilantro leaves as desired.
Leftover soup can be stored in a covered container in the refrigerator for up to 5 days. The soup is very thick once chilled completely. To reheat, add a splash or two of chicken broth or water to the soup, stir to combine, and place over low heat, stirring occasionally, until hot.
Tips for Success:
The heartiness and heft of this curried lentil soup comes from typical soup aromatics, including onion, carrot, garlic, and ginger, and my favorite French green lentils. Sometimes called puy lentils, these lentils hold their shape once cooked, making them an ideal lentil for slow cooker or crockpot preparations.