Slow Cooker Red Lentil Coconut Curry Soup

Red lentil coconut curry soup with tomatoes, spinach, and warming spices, slow-cooked until creamy and tender for an easy vegetarian dinner.

Prep: 15 min · Cook: 360 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 cups red lentils
• 4 cups vegetable broth
• 1 can (13.5 ounces) coconut milk
• 1 can (14.5 ounces) diced tomatoes
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 5 ounces baby spinach
• 1 tablespoon lime juice

Cooking instructions

1. Rinse the red lentils under cool water and drain well. Dice the onion and mince the garlic. (about 5 min)
2. Add the lentils, broth, coconut milk, tomatoes, onion, garlic, curry powder, cumin, salt, and pepper to a slow cooker. Stir to combine. (about 5 min)
3. Cover and cook on LOW for 5 to 6 hours, until the lentils are tender and the soup is thick and creamy. (about 360 min) — Low
4. Stir in the spinach and lime juice. Cover and cook for 10 minutes, until the spinach wilts. (about 10 min) — Low
5. Stir the soup, taste, and adjust the salt before serving. (about 2 min)