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–+ servings
curry red lentil soup slow cooker
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5 from 1 vote

Slow Cooker Curry Red Lentil Soup

This heavenly soup will fill you up! It's great by itself or over brown basmati rice.
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
Course: Dinner, Lunch, Soup
Cuisine: Indian
Keyword: indian curry, lentils, slow cooker
Servings: 8
Calories: 204kcal
Author: Kim Murphy

Ingredients

  • 1 medium onion, diced
  • 3 carrots, peeled & sliced into rounds
  • 3 stalks celery, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt optional
  • 1 1/2 cups uncooked red lentils, rinsed
  • 1 14 ounce can light coconut milk
  • 1 28 ounce can diced tomatoes low sodium or no salt added
  • 4 cups low sodium vegetable broth
  • 1 tablespoon low sodium soy sauce or Bragg's Liquid Aminos
  • 1 teaspoon pure maple syrup optional

Instructions

  • Add all ingredients to slow cooker EXCEPT soy sauce & maple syrup.
  • Cook on low for 7-8 hours. Stir in soy sauce & maple syrup.
  • I like to use an immersion blender to blend the soup so it is smooth and creamy. Or you can leave chunky as is. You can also blend it in small batches in a high powered blender - but be careful because hot soup likes to splatter!
  • Delicious served over brown rice!

Notes

If you don't have a slow cooker this soup cooks up very quickly on the stove top.  Add all ingredients to a large pot, bring to a boil, then cover and let simmer for 20 minutes or until carrots & lentils are tender. 

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 33g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Sodium: 237mg | Potassium: 668mg | Fiber: 13g | Sugar: 7g | Vitamin A: 4283IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 4mg