Description
This Slow Cooker Golden Lentil Soup is a hearty, flavorful dish packed with wholesome ingredients like red lentils, turmeric, ginger, and kale. Perfectly spiced and creamy from coconut milk, it’s effortless to prepare and makes a nourishing meal that’s both comforting and delicious. Ideal for a cozy dinner or meal prep, this recipe offers flexibility with options for slow cooker or Instant Pot preparation.
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 (see notes)
Instructions
- Prepare Ingredients: Finely chop the onion, thinly slice the carrots, and mince the garlic cloves. Rinse the red lentils under cold water and drain well.
- Slow Cooker Method: Place the onions, carrots, garlic, lentils, broth, water, tomato paste, salt, pepper, turmeric, cumin, and ginger into a 5- to 6-quart slow cooker coated lightly with cooking spray. Stir well to combine all ingredients evenly. Cover and cook on LOW for 6 hours, or until the lentils have softened completely.
- Add Finishing Touches for Slow Cooker: Once cooking is complete, turn off the heat. Stir in the chopped kale (or spinach), coconut milk, and fresh lime juice. Cover and let the soup stand for 15 minutes to allow the greens to wilt and flavors to meld. Taste and adjust seasonings if necessary.
- Instant Pot Method: Set your Instant Pot to SAUTE mode and add a splash of olive oil. Sauté the onions, carrots, garlic, tomato paste, turmeric, cumin, and ginger until softened, about 5 minutes. Then stir in the salt, pepper, lentils, broth, and water. Cover and seal the lid. Set to HIGH pressure and cook for 5 minutes. Use a quick release to release the pressure.
- Add Finishing Touches for Instant Pot: After releasing the pressure, stir in the kale (or spinach), coconut milk, and fresh lime juice. Let the soup stand in the pot for 2 to 3 minutes to soften the greens. Taste and adjust seasonings as needed.
- Serve: Spoon the soup into bowls. Garnish with fresh chopped cilantro, a dollop of yogurt, or brown butter almonds, if desired. Enjoy warm.
Notes
- For a nutty garnish, brown butter almonds by melting butter in a pan until golden and fragrant, then toss sliced almonds in the butter until toasted. Sprinkle over soup before serving.
- You can substitute coconut milk with regular cream or cashew cream for a different creamy texture.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- If you prefer your soup thicker or thinner, adjust the broth and water quantities accordingly.
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes.
