Crock Pot Curry Lentil Soup Recipe

A healthy, tasty light meal for clean eating. Fibre, antioxidants, and fibre for a detoxifying lunch or dinner!


– 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 lentil – 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


Cold-soak dry lentils for 15 minutes to overnight before cooking. Drain, put lentils in slow cooker.

Step 1

Put everything in slow cooker. Make sure everything mixes. If your coconut milk separates due to a cold can, microwave it for 30-60 seconds in a microwave-safe jar or mug to mix the coconut water and cream.

Step 2

Secure the crock pot lid. Cook 3–4 hours on high or 6–8 on low. How soft you like your lentils and vegetables determines cooking time.

Step 3

Add baby spinach 10 minutes before soup finishes cooking. Lock the lid and cook spinach until wilted.

Step 4

Try the soup after stirring. Add sea salt, lime juice, lemon juice, soy sauce, or maple syrup to taste. Add Greek yoghurt and chopped parsley or cilantro to lentil soup.

Step 5

See Also

See Also

Salmon Stir Fry with Vegetables Recipe