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–+ servings
Curry red lentil soup served in a white bowl topped with cilantro.
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5 from 1 vote

Slow cooker curry red lentil soup

Healthy, comforting and easy vegan curry red lentil soup. Perfect for a cold, winter day when you don't feel like fussing around in the kitchen.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 127kcal
Author: Maria

Ingredients

  • 2 cups red lentils rinsed
  • 7 cups vegetable broth
  • 2 celery stalks diced
  • 2 carrots diced
  • 2 medium potatoes peeled and diced
  • ½ red onion diced
  • 3 cloves garlic minced
  • 3 tablespoons curry powder
  • 1 teaspoon ginger powder optional
  • 2 small bay leaves
  • 2 tablespoons 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
US Customary - Metric

Instructions

  • Rinse the lentils and veggies and chop the veggies
  • Place everything in a slow cooker except cilantro, spinach and lemon juice
    2 cups red lentils, 7 cups vegetable broth, 2 celery stalks, 2 carrots, 2 medium potatoes, ½ red onion, 3 cloves garlic, 3 tablespoons curry powder, 1 teaspoon ginger powder, 2 small bay leaves, 2 tablespoons soy sauce - or Tamari if gluten free, 14 oz diced tomatoes, salt and pepper to taste if needed
  • 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.
    Handful of fresh, 2 handfuls of baby spinach, ½ lemon
  • If soup is too thick, add a little water until you get the consistency you desire. Serve and enjoy!

Nutrition

Calories: 127kcal | Carbohydrates: 25g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 454mg | Potassium: 600mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2662IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 3mg