Easy red lentil soup
Healthy, comforting and easy vegan slow cooker curry red lentil soup. Perfect for a cold evening when you don’t feel like fussing around in the kitchen. Prepare in under 10 minutes and then let the slow cooker do the rest. Gluten free, healthy and vegan.
I have an addiction in the winter time and it’s to my slow cooker. I get to come home after a day of running around in the cold, grey winter streets to the smells of comforting, delicious soups, roasts and curries.
It’s like I have my very own personal chef slaving away in the kitchen all day just for little ol’ me.
I used to work the counter at a vegetarian deli in a health food store and they were known for their red lentil soup.
It’s been years since I’ve had that soup, but this one takes me back to those days; Making endless hummus veggie wraps, sweeping up alfalfa sprouts (how did they end up over in this corner again?) and getting to know the regulars and their adorable quirks.
One man rode his bike there EVERY SINGLE DAY and always bought the same thing: a can of anchovies and a loaf of fresh bread.
While I don’t remember the recipe exactly, the one thing I do remember about their red lentil soup is the addition of soy sauce to the broth. I added that little trick in my recipe as well. I love how it gives the broth a deeper, more savory layer.
Of course, it wouldn’t be a Music and Munchies recipe without some curry powder added in. I can’t stay away for too long! If you’d like a pronounced curry flavor, add 3-4 TBL of curry powder.
If you’d like just a subtle hint, add 2 TBL. It doesn’t take over the dish with 2 TBL, but just adds a nice depth to the broth.
I also added potatoes to this red lentil curry soup. They add a delicious creaminess and fullness that keeps you satisfied for longer. You can’t go wrong with lentils and potatoes. That’s a recipe for satisfaction any day.
Lentils have to be one of the world’s best foods. They’re high in protein, iron and folate. Don’t worry about all the rubbish with “anti-nutrients” and beans.
By cooking the lentils, you drastically reduce the anti-nutrients that block absorption.
Plus, lentils are fantastic at making you “regular” and they won’t raise your cholesterol. They’re fantastic for your heart. There are many studies that show eating beans can help with longevity, so EAT UP!
Make sure to cut your vegetables up all about the same, bite-sized piece.
The goal is to be able to get as many different flavors on your spoon as possible and if your carrots are too big and chunky, you’re just gonna get a spoonful of carrots, followed by a spoonful of celery.
I’ve been making it every week this winter. It’s great to make on a Sunday and then have it ready to go all week. It tastes even better the next day!
Let me know in the comments below how you liked this soup! Enjoy!
More recipes to try:
- Vegan butter chicken
- Vegan minestrone soup
- Vegan tikka masala
Slow cooker curry red lentil soup
- 2 cups red lentils – rinsed
- 7 cups water or veggie stock
- 2 veggie bouillon cubes – if not using veggie stock
- 2 celery stalks – diced
- 2 carrots – diced
- 2 medium potatoes – peeled and diced
- ½ red onion – diced
- 3 cloves garlic – chopped
- 3 Tbsp curry powder
- 1 tsp ginger powder (optional)
- 2 small bay leaves
- 2 Tbsp soy sauce – or Tamari if gluten free
- 14 oz diced tomatoes
- Handful of fresh (chopped cilantro)
- 2 handfuls of baby spinach – chopped
- ½ lemon – juiced
- salt and pepper to taste if needed
- Rinse the lentils and veggies and chop the veggies
- Place everything in a slow cooker except cilantro, spinach and lemon juice
- Cook on low for 5-6 hours or high for 3-4 hours
- Once you’re ready to serve, add in the spinach, cilantro and lemon juice. Let it wilt slightly – about 5 minutes.
- If soup is too thick, add a little water until you get the consistency you desire. Serve and enjoy!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.