Creamy Coconut Curry Lentil Soup in the Slow Cooker -

Creamy Coconut Curry Lentil Soup in the Slow Cooker

Discover the delightful flavors of Creamy Coconut Curry Lentil Soup, a nourishing dish perfect for plant-based diets. Packed with protein from lentils and creamy coconut milk, this soup is not only satisfying but also caters to various dietary needs. With a slow-cooker method, you can enjoy a hands-off cooking experience while your ingredients meld into a comforting meal. Perfect for busy days, this soup invites creativity and offers endless variations, making it a staple for every kitchen. Enjoy a warm, flavorful bowl that supports your health and tantalizes your taste buds!

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Ingredients

1 cup dried green or brown lentils, rinsed and drained

1 can (13.5 oz) coconut milk (full-fat for creaminess)

4 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 bell pepper (any color), diced

2 medium carrots, chopped

2 medium potatoes, peeled and diced

1 can (14.5 oz) diced tomatoes (with juices)

2 tablespoons curry powder (adjust for spiciness)

1 teaspoon ground turmeric

1 teaspoon cumin

1 teaspoon coriander

Salt and pepper to taste

1 tablespoon olive oil

2 cups fresh spinach (or kale, optional)

Fresh cilantro for garnish

Lime wedges for serving

Instructions

Prepare Your Ingredients: Begin by rinsing the lentils under cold water until the water runs clear. This step helps to remove any dust or debris and reduces the cooking time slightly.

Sauté Aromatics: In a skillet over medium heat, add the olive oil. Once hot, sauté the onion for 3-5 minutes until translucent, then add minced garlic and grated ginger. Continue to cook for another 1-2 minutes until fragrant.

Combine Variables in Slow Cooker: In your slow cooker, add the sautéed onion mixture, rinsed lentils, diced bell pepper, chopped carrots, diced potatoes, diced tomatoes (with their juices), coconut milk, vegetable broth, curry powder, turmeric, cumin, and coriander. Stir well to combine.

Set Slow Cooker: Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and vegetables are tender.

Final Touch: About 30 minutes before serving, stir in fresh spinach (or kale if using) and let it wilt. Adjust seasoning if needed.

Serve: Ladle the creamy soup into bowls. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor. Enjoy!

Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings