Slow Cooker Curried Lentil Soup
Total Time
4 hours and 10 minutes
Prep Time
10 minutes
Cook Time
4 hours
Rating
4.8 out of 5 stars
(13)
Ingredients
6 servings
- 4 cloves garlic, peeled and minced
- 2 large carrots, peeled and diced
- 1 medium white onion, peeled and diced
- 6 cups chicken or vegetable stock*
- 1 1/2 cups uncooked green or brown lentils, rinsed and picked over
- 1 tablespoon Madras curry powder**
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 cups roughly-chopped baby spinach
- 3 tablespoons lemon juice, plus extra lemon slices for serving
- salt and pepper
- chopped fresh cilantro leaves, for topping
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Preparation
Step 1
Add the garlic, carrots, onion, stock, lentils, curry powder, cumin, and bay leaves to the bowl of a 4-quart or 6-quart slow cooker, and stir to combine.
Step 2
Cook on high for 4-5 hours or on low for 6-8 hours, until the lentils are tender.
Step 3
Stir in the baby spinach and lemon juice until combined.
Step 4
Taste, and season with salt and pepper to taste. (I used about 1 teaspoon salt and 1/2 teaspoon pepper, but the saltiness of the soup will vary based on your type of stock.)
Step 5
Serve warm, garnished with lots of chopped cilantro and extra lemon slices, if desired.
Step 6
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