Description

This Slow Cooker Golden Lentil Soup is a wholesome and comforting dish packed with nutritious red lentils, fresh vegetables, and warming spices like turmeric and cumin. Easy to prepare and perfect for a cozy meal, the soup is enriched with creamy coconut milk and brightened with fresh lime juice. You can make it in a slow cooker for a hands-off approach or use an Instant Pot for a quicker version, both yielding a flavorful, hearty soup suitable for vegetarians.

Ingredients

Scale

Main Ingredients

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)
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

Slow Cooker Method: Place the onion, carrots, garlic, lentils, broth, water, tomato paste, salt, pepper, turmeric, cumin, and ginger into a 5- to 6-quart electric slow cooker coated with cooking spray. Stir well to combine all ingredients. Cover and cook on LOW for 6 hours or until lentils are softened and vegetables tender. Once cooked, turn off the heat and stir in the chopped kale, coconut milk, and fresh lime juice. Cover the slow cooker again and let the soup stand for 15 minutes to allow the kale to wilt and flavors to meld. Taste and adjust seasonings as needed before serving. Garnish with fresh cilantro and other optional toppings.
Instant Pot Method: Set the Instant Pot to SAUTE mode and add a drizzle of olive oil. Add the onions, carrots, garlic, tomato paste, turmeric, cumin, and ginger to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add salt, pepper, lentils, broth, and water, stirring to combine. Secure the lid and set the Instant Pot to HIGH pressure for 5 minutes. When cooking is complete, release the pressure manually. Stir in the kale, coconut milk, and lime juice, then let the soup sit for 2 to 3 minutes to wilt the greens and blend flavors. Serve with optional garnishes as desired.

Notes

Brown butter almonds can be made by melting butter in a pan until golden brown, then tossing with almonds and toasting until fragrant and crisp. These add a delightful crunch and nutty flavor as a garnish.
You can substitute kale with fresh baby spinach for a milder flavor and quicker wilting.
If you prefer a thinner soup, add more broth or water to reach your desired consistency.
This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
For a vegan option, use vegetable broth and omit any yogurt garnish or use a plant-based yogurt alternative.