Slow Cooker (or Instant Pot) Golden Lentil Soup is a low-fuss, fiber-rich vegan meal infused with warming anti-inflammatory spices.
1. Place the first twelve ingredients (through ginger) in a 5- to 6-quart slow cooker coated with cooking spray and stir to combine.
2. Cover and cook on LOW for 6 hours, until lentils soften. Turn off heat and stir in the kale, coconut milk, and lime juice. Cover and let stand 15 minutes. Adjust seasoning as needed.
3. For Instant Pot: Set to SAUTE and heat for 3 minutes. Add 2 Tbsp olive oil, onions, carrots, garlic, tomato paste, turmeric, cumin, and ginger. Cook 5 minutes.
4. Stir in salt, pepper, lentils, broth, and water. Lock lid and set to HIGH pressure for 5 minutes.
5. Carefully release pressure, then stir in kale, coconut milk, and lime juice. Let stand 2–3 minutes. Serve with cilantro.
To store: Refrigerate up to 5 days in an airtight container.
To reheat: Warm on stovetop over medium-low heat or microwave in 30-second intervals.
To freeze: Freeze up to 3 months and thaw overnight in the refrigerator.
Optional brown butter almonds: Melt 2 Tbsp salted butter with 1/4 cup sliced almonds over medium heat, swirling until light brown and fragrant. Remove from heat and stir in 1 tsp sesame seeds. Spoon over soup.
Find it online: https://paulakitchen.com/slow-cooker-golden-lentil-soup/