Description

This Slow Cooker Golden Lentil Soup is a wholesome and flavorful dish featuring red lentils simmered with turmeric, cumin, and fresh ginger. Packed with vibrant spices, hearty vegetables, and creamy coconut milk, it offers a comforting and nutritious meal that’s perfect for slow cooking or Instant Pot preparation. Finished with fresh lime juice and garnished with cilantro, this soup is both rich in taste and easy to make.

Ingredients

Scale

Soup Base

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)

Greens and Finish

1 small bunch lacinato kale, stemmed and roughly chopped (or 3 handfuls of 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)

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Instructions

Prepare Ingredients: Finely chop the onion, thinly slice the carrots, mince the garlic, and rinse the red lentils under cold water to remove any debris.
Slow Cooker Method: In a 5- to 6-quart electric slow cooker coated with cooking spray, place the onions, carrots, garlic, lentils, broth, water, tomato paste, salt, pepper, turmeric, cumin, and ginger. Stir well to combine. Cover and cook on LOW for 6 hours, until the lentils have softened and the flavors meld together.
Finishing in Slow Cooker: Once cooked, turn off the heat and stir in the chopped kale, coconut milk, and fresh lime juice. Cover again and let the soup stand for 15 minutes to allow the kale to wilt and the flavors to develop further.
Adjust Seasoning and Serve: Taste the soup and adjust the seasonings as needed. Ladle the soup into bowls and garnish with fresh cilantro, and if desired, a dollop of yogurt and brown butter almonds for added texture and flavor.
Instant Pot Alternative: Set the Instant Pot to SAUTE mode and add a drizzle of olive oil. Sauté onions, carrots, garlic, tomato paste, turmeric, cumin, and ginger until softened, about 5 minutes. Stir in salt, pepper, lentils, broth, and water. Cover, set to HIGH pressure, and cook for 5 minutes. Use a quick pressure release, then stir in kale, coconut milk, and lime juice. Let stand for 2 to 3 minutes before serving.

Notes

Brown butter almonds recipe: Toast sliced almonds in a pan with a bit of butter until golden and fragrant; add a pinch of salt and stir until coated.
You can substitute kale with fresh baby spinach if preferred for a milder flavor and quicker cooking time.
Adjust the amount of lime juice to your taste preference to balance the richness of the coconut milk and spices.
For a vegan version, use vegetable broth and omit yogurt garnish or use a plant-based alternative.