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Slow Cooker Golden Lentil Soup (Vegan) For Cozy Healthy Dinners

slow cooker golden lentil soup vegan featured

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Slow Cooker (or Instant Pot) Golden Lentil Soup is a low-fuss, fiber-rich vegan meal infused with warming anti-inflammatory spices.

Ingredients

Scale
  • 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 baby spinach)
  • 1 cup full-fat canned coconut milk
  • 12 Tbsp fresh lime juice, to taste
  • Optional garnishes: chopped cilantro, yogurt, or brown butter almonds

Instructions

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.

Notes

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.

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