Fragrant + Satisfying Curried Red Lentil Soup Recipe Is A Slow Cooker Supper Sensation
Inexpensive lentils combine with canned vegetable broth and coconut milk in our delicious bowl of mmm
Now that cold weather is setting in, I crave cozy comfort foods to warm me up yet are easy to make. And a big bowl of hearty soup always hits the spot. That’s what inspired this Curried Red Lentil Soup recipe. You can set it and forget it in your slow cooker so it’s a snap to whip up. Plus, this vegetarian main is packed with so much flavor, we promise no one will miss the meat.
Lentils come in several common varieties including brown, green and red. We start with red because they tend to break down more during cooking to create a creamy texture. Bay leaves add hints of black pepper and pine that perfectly balance the sharp curry flavor, while ginger gives the broth a zingy kick. Coconut milk finishes the dish with bold richness and ties it all together. Give it a try, then let us know if you have a comfort food favorite.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (16 oz.) pkg. red lentils
- 2 ribs celery, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 2 (32 oz.) conts. vegetable broth
- 2 Tbs. curry powder
- 1 Tbs. grated peeled fresh ginger
- 1 (13.66 oz.) can lite coconut milk
- ¾ cup seasoned croutons Fresh cilantro
Instructions
PrintPlace lentils, celery, carrots, onion, garlic and bay leaves in 6-qt. slow cooker. Stir in broth, curry powder and ginger. Cover; cook on low 5 hrs., until thickened and lentils and vegetables are tender, stirring in coconut milk during last 15 min. of cooking time. Remove bay leaves and serve topped with croutons and cilantro.
No slow cooker? In large pot, heat 1 Tbs. oil over medium heat. Add celery, carrots, onion and garlic; cook, stirring occasionally, until softened, about 5 min. Stir in ginger; cook until fragrant, about 2 min. Sprinkle with curry powder; cook 1 min. Stir in lentils, bay leaves and vegetable broth. Bring to a simmer; reduce heat to medium-low. Cover; cook until lentils are tender, about 30 min. Stir in coconut milk; cook until heated through, about 2 min. Top soup with croutons. Garnish with cilantro.
Nutrition
- Calories: 366
- Fat: 5 gram
- Saturated Fat: 3 gram
- Protein: 19 gram
- Carbohydrate: 63 gram
- Fiber: 11 gram
- Sugar: 5 gram
- Sodium: 470 mg
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