Slow Cooker Red Lentil Soup
Whether you call it a soup or a curry, this red lentil soup is the perfect fall fix it and forget it recipe. Red lentils and sweet potato are seasoned with warming spices (garam masala, cumin, coriander) and cooked in a mix of coconut milk and vegetable broth.
Servings: 4 servings
Calories: 529kcal
Ingredients
- 1 medium sweet yellow onion
- 1 large sweet potato ½ pound
- 2 large carrots
- 1 inch ginger
- 4 cloves garlic
- 1 small serrano pepper optional; adds spice
- olive oil as needed
- 1 cup dry red lentils see note #1
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon table salt
- ½ teaspoon ground coriander
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 3 tablespoons tomato paste
- 15 ounce can full-fat coconut milk
- 3 cups vegetable broth I use a mix of vegetable base bouillon and water
- 1 small lime
Instructions
- Ingredient prep: Dice the onion. Cut the sweet potato into roughly ½-inch cubes. I don't peel the sweet potato as it keeps it from dissolving into the soup, but you can if you prefer. Grate the carrot on the largest holes of a box grater to make matchstick strips.Use a Microplane or the smallest holes on a box grater to grate the ginger and garlic into a paste. They can be minced instead, if needed.Dice the optional serrano pepper.
- Add a drizzle of oil to 4-quart or larger slow cooker. Add the diced onion, cubed sweet potato, matchstick carrots, grated ginger, grated garlic, and diced serrano.
- Stir in the dry red lentils, garam masala, chili powder, cumin, garlic powder, onion powder, salt, coriander, cinnamon, and nutmeg.
- Add the tomato paste, coconut milk, and vegetable broth. Stir well. Cover with the lid and cook on low for 8 hours or high for 4 hours.
- The soup is ready when the lentils and sweet potato are tender. Stir in the juice from a lime before serving.
Video
Notes
- Lentils: Also labeled orange lentils. This is different from split red or orange lentils, which cook much or quickly and are much softer after cooking.
- Note that the lentils continue to break down as they cool and leftover soup is much thicker. The soup can be thinned with a splash of vegetable broth or served over rice.
- To make on the stovetop: Start by sautéing the onion, carrots, and salt in a drizzle of oil over medium heat until golden, about 8 minutes. Then add in the tomato paste, garlic, ginger, and serrano, and sauté another 2-3 minutes. Toast the spices for 30 seconds, then add everything else (broth, coconut milk, lentils, and sweet potato). Bring it up to a boil, then reduce to a simmer. Simmer, uncovered, until the lentils and sweet potatoes are tender, about 20 minutes.
Nutrition
Serving: 1serving | Calories: 529kcal | Carbohydrates: 67g | Protein: 18g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 783mg | Potassium: 1363mg | Fiber: 21g | Sugar: 13g | Vitamin A: 18452IU | Vitamin C: 21mg | Calcium: 126mg | Iron: 9mg
