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4.8 from 30 votes

Crock Pot Curry Lentil Soup

A delicious and nutritious light meal that is perfect for those times you're looking for a clean eating recipe. Packed with fiber, antioxidants, and fiber for a detoxifying lunch or dinner!

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4 Servings
Calories: 447 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 medium-sized yellow onion chopped
  • 5 cloves garlic minced
  • 3 large carrots chopped
  • 1 red bell pepper cored and chopped
  • 1 ½ cups green lentils
  • 3 cups vegetable broth
  • 1 cup full-fat canned coconut milk*
  • 1 Tbsp fresh ginger grated
  • 1 Tbsp apple cider vinegar or lime juice
  • 2 Tbsp pure maple syrup optional
  • 1 Tbsp curry powder
  • 1 tsp sea salt to taste**
  • 5 ounces baby spinach chopped

Instructions

    Cup of Yum
  1. Soak the dry lentils in cold water for at least 15 minutes prior to making the recipe, up to overnight. Drain the water, then transfer the lentils to your slow cooker.
  2. Add all of the ingredients to your slow cooker. Stir well until everything is combined. Note: if there is a lot of separation in your coconut milk on account of the can being cold, pour all of it into a microwave safe jar or mug and microwave for 30-60 seconds, or until the coconut water and coconut cream stir together easily.
  3. Secure the lid on the crock pot. Cook on High heat for 3 to 4 hours or Low heat for 6 to 8 hours. The exact cooking time depends on how soft you prefer your lentils and vegetables.
  4. About 10 minutes before the soup is finished cooking, add in the baby spinach. Secure the lid again and cook until the spinach has wilted.
  5. Stir the soup and taste it for flavor. If desired, add more sea salt, lime juice, lemon juice, soy sauce, and/or pure maple syrup to your personal taste.
  6. Serve lentil soup with a dollop of Greek yogurt on top and some fresh chopped parsley or fresh cilantro.

Notes

  • *For richer, creamier soup, use the whole (15-oz) can of coconut milk instead of one cup.
  • *For richer, creamier soup, use the whole (15-oz) can of coconut milk instead of one cup.
  • **I use 2 teaspoons of sea salt, but I enjoy saltier food.
  • **I use 2 teaspoons of sea salt, but I enjoy saltier food.

Nutrition Information

Serving 1Serving (of 4) Calories 447kcal (22%) Carbohydrates 61g (20%) Protein 14g (28%) Fat 17g (26%) Saturated Fat 14g (70%) Sodium 1280mg (53%) Fiber 17g (68%) Sugar 20g (40%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 447

% Daily Value*

Serving 1Serving (of 4)
Calories 447kcal 22%
Carbohydrates 61g 20%
Protein 14g 28%
Fat 17g 26%
Saturated Fat 14g 70%
Sodium 1280mg 53%
Fiber 17g 68%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.