Slow Cooker Curried Lentil Soup
Veggie-packed and loaded with warm, aromatic spices, this Slow Cooker Curried Lentil Soup is a wholesome meal you can feel good about. Just toss everything in the slow cooker for an easy and healthy dinner!
Equipment
- 5 quart slow cooker or larger
Ingredients
- 2 cups green lentils
- 1 1/2 cups diced carrots approx. 3 carrots
- 1 1/2 cups diced celery approx. 3 stalks
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 dried bay leaf
- 1 tablespoon curry powder
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/8 teaspoon white pepper
- 1/4 teaspoon cayenne pepper optional
- 1-1.5 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale
- 7 cups vegetable broth
- 1/2 teaspoon white vinegar or lime juice optional
Instructions
- Add all ingredients to slow cooker except for the vinegar (if using) and stir to combine. Cook on low for 6-8 hours or high for 3-4 hours, or until the vegetables and lentils have softened. Taste for needed salt. If desired, add a 1/2 teaspoon of vinegar/lime juice to jazz things up.
- Excellent served with some crusty bread. If desired, garnish your bowl of soup with some chopped cilantro and/or a dollop of Greek yogurt/sour cream. Enjoy!
Notes
- The use of vinegar is optional, but just a touch of it will help balance all the warm, earthy flavors going on in this soup.
- If you don't have vinegar, a tiny bit of lime or lemon juice will also do the trick.
- I have made this with both green and brown lentils. Use your favorite!
- Curly kale is my favorite in soup, but you could also use lacinato kale, aka Tuscan kale/dinosaur kale.
- Once cooled, store the lentil soup in an air-tight container in the refrigerator for up to 3-4 days.
Tried this recipe?Let us know how it was!