Description

This Slow Cooker Golden Lentil Soup is a comforting and nourishing meal featuring red lentils simmered with aromatic spices like turmeric, cumin, and ginger. Enhanced with vibrant kale, creamy coconut milk, and a splash of fresh lime juice, this soup delivers vibrant flavor and velvety texture. Perfect for a cozy weeknight dinner, it’s easy to prepare and packed with wholesome ingredients that are both hearty and healthy.

Ingredients

Scale

Main Ingredients

1 medium yellow onion, finely chopped
2 large carrots, thinly sliced
4 garlic cloves, minced
1 1/2 cups dry red lentils
4 cups vegetable or chicken broth
1 cup water
2 Tbsp. tomato paste
1 tsp. salt
1 tsp. freshly ground black pepper
3 tsp. ground turmeric
1 tsp. ground cumin
2 tsp. freshly grated ginger (or 1 tsp. ground ginger)
1 small bunch lacinato kale, stemmed and roughly chopped (or 3 handfuls fresh baby spinach)
1 cup full-fat canned coconut milk
1 to 2 Tbsp. fresh lime juice, to taste

Optional Garnishes

Fresh chopped cilantro
A dollop of yogurt
Brown butter almonds (recipe in notes)

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Instructions

Prepare Ingredients: Finely chop the onion, thinly slice the carrots, and mince the garlic. Rinse the red lentils under cold water until the water runs clear to remove excess starch and debris.
Add Ingredients to Slow Cooker: Coat a 5- to 6-quart electric slow cooker with cooking spray. Place the onion, carrots, garlic, lentils, vegetable or chicken broth, water, tomato paste, salt, black pepper, turmeric, cumin, and ginger into the slow cooker. Stir well to combine all ingredients evenly.
Cook the Soup: Cover the slow cooker and set it to LOW. Allow the soup to cook for 6 hours, during which the lentils will soften and the flavors will meld together beautifully.
Add Kale, Coconut Milk, and Lime: After 6 hours, turn off the heat. Stir in the roughly chopped lacinato kale (or spinach), the full-fat canned coconut milk, and fresh lime juice to taste. Cover the slow cooker again and let the soup stand for 15 minutes to allow the kale to wilt and the flavors to meld.
Adjust Seasonings and Serve: Taste the soup and adjust seasoning if necessary by adding more salt, pepper, or lime juice. Ladle into bowls and garnish with fresh chopped cilantro. Optionally, add a dollop of yogurt or sprinkle with brown butter almonds for added texture and flavor.

Notes

You can substitute baby spinach for kale if preferred; spinach wilts quickly and will add a milder flavor.
Brown butter almonds can be made by heating butter in a pan until golden brown, then tossing in sliced almonds until toasted and fragrant.
This soup also adapts well to the Instant Pot for a quicker version using the sauté and pressure cooking functions.
For a vegan option, use vegetable broth and omit any yogurt garnish.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.