Slow Cooker Golden Lentil Soup is a low-fuss meal perfect for easy weekday dinners. This vegan lentil soup is filled with antioxidant-rich ingredients for a cozy, nourishing meal. Instant Pot instructions also available!
You know that feeling when it's time to break out your thick winter sweaters? (The ones that have been hiding in the depths of your closet or in a container under the bed.)
You drape your body in your favorite fleece, give yourself a bear hug, and relish in the comfort of your seasonal heirloom?
Good, because that's the feeling you'll get by eating a bowl of this cozy, nourishing soup.
This recipe is packed with nutrient-dense ingredients like kale, carrots, turmeric, and lentils.
A wealth of aromatics and dried spices create a super fragrant broth. Tomato paste amps up the umami and coconut milk contributes to the soup's luxurious texture.
I love to top it with a tangle of herbs and dollop of yogurt, but feel free to use garnishes of your choice. A side of naan is also a good idea!
How to Make Slow Cooker Lentil Soup:
This recipe calls for red lentils, which are de-husked and split before packaging, helping them cook super fast.
You may wonder why a slow cooker recipe calls for quick-cook lentils? The key here, however, is to embrace their mushy destiny and let them break down just enough to form a thick, creamy base.
The Ingredients
- Lentils: Lentils, in their tiny legume-glory, are actually nutrition powerhouses with the perfect mix of protein and fiber.
- They are excellent contenders for plant-based soups and stews because they help keep you full longer. Plus, they're budget-friendly (I buy them in the bulk-bin section of Whole Foods or Sprouts) and keep for awhile in the pantry.
- Aromatics: A mix of onion, carrots, and garlic create the aromatic foundation of this vegan lentil soup.
- Tomato Paste: To amp up the umami and add bright, tangy flavor.
- Coconut Milk: Make sure to use canned coconut milk (rather than refrigerated coconut milk from a carton). Canned is much thicker and richer, which contributes to the soup's creamy consistency.
- Spices: The spice profile includes anti-inflammatory turmeric, earthy cumin, and lots of black pepper.
- Kale: For a one-two punch of fiber and micronutrients.
- Broth: If making the soup vegan, stick with vegetable broth. Otherwise, chicken broth also works well.
- Lime: The lentils really benefit from a touch of acidity at the end of cooking. I suggest a spritz of lime juice, however you can also stir in some vinegar.
The Directions:
To make Lentil Soup in the Slow Cooker:
- Place first twelve ingredients (through ginger) in a 5- to 6-quart electric slow cooker coated with cooking spray. Stir well to combine.
- Cover and cook on LOW 6 hours, until lentils soften. Turn off heat, and stir in kale, coconut milk, and lime juice.
- Cover and let stand 15 minutes. Spoon into bowls and garnish with fresh cilantro.
To Make Lentil Soup in the Instant Pot:
- Set Instant Pot to SAUTE. Allow pot to heat for 3 minutes. Add 2 Tbsp. olive oil, along with onions, carrot, garlic, tomato paste, turmeric, cumin, and ginger. Cook, stirring often, until softened, 5 minutes.
- Stir in salt, pepper, lentils, broth, and water. Cover and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 5 minutes.
- When cooking ends, carefully release pressure by turning Pressure Release to VENT.
- Stir in kale, coconut milk, and lime juice; let stand 2 to 3 minutes.
- Spoon into bowls and garnish with cilantro.
Recipe Variations
- Slow Cooker Lentil Soup with Ham: Add 1 cup diced cooked ham to the slow cooker with the lentils. Cook as directed.
- Lentil and Bacon Soup: Sauté 3 or 4 slices of finely chopped uncured bacon until crispy. Stir half of the bacon pieces into the soup once it finishes cooking, and reserve the remaining pieces for topping.
- Slow Cooker Lentil Soup with Sausage: Slice 8 ounces of kielbasa sausage into ½-inch pieces, and add the pieces to the slow cooker with the lentils. Cook as directed. For a healthier spin, use chicken or turkey sausage.
Serving Suggestions:
This slow cooker lentil soup makes a mighty fine meal as is. The combination of protein, fiber, and heart-healthy fats are sure to keep you satiated.
However, I also love serving it with a big green salad or bread for dipping.
This Arugula and Persimmon Salad is a fabulous option, as well this as speedy Brussels Salad.
How to Store and Reheat:
This recipe can easily be doubled and frozen to enjoy for future meals.
- To Store. Refrigerate leftovers in an airtight storage container for up to 5 days.
- To Reheat. Rewarm soup in a medium sauce pan on the stovetop over medium-low heat, stirring occasionally until hot. Or, rewarm gently in the microwave, stirring after every 30 seconds.
- To Freeze. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make this Recipe:
- Programmable Slow Cooker: I've been using this 6-quart slow cooker for YEARS. I love that you can truly "set it and forget it".
- Immersion Blender: Instead of dirtying your food processor, an immersion can do the job just as efficiently.
- Ladle: Dishwasher safe and inexpensive!
Other Slow Cooker Soup Recipes to Try:
Crockpot Vegetarian Chipotle Chili with Quinoa
Slow Cooker Rosemary Potato Soup
Slow Cooker Sweet Potato Black Bean Chili
If you give this vegan lentil soup a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Slow Cooker Golden Lentil Soup (Vegan)
Equipment
- 6-quart slow cooker OR Instant Pot
Ingredients
- 1 medium yellow onion finely chopped
- 2 large carrots thinly sliced
- 4 garlic cloves minced
- 1 ½ 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 of fresh baby spinach)
- 1 cup full-fat canned coconut milk
- 1 to 2 Tbsp. fresh lime juice
- Fresh cilantro for garnish
Instructions
- SLOW COOKER: Place first twelve ingredients (through ginger) in a 5- to 6-quart electric slow cooker coated with cooking spray. Stir well to combine.Cover and cook on LOW 6 hours, until lentils soften. Turn off heat, and stir in kale, coconut milk, and lime juice. Cover and let stand 15 minutes. Spoon into bowls and garnish with fresh cilantro.
- INSTANT POT: Set Instant Pot to SAUTE. Allow pot to heat for 3 minutes. Add 2 Tbsp. olive oil, along with onions, carrot, garlic, tomato paste, turmeric, cumin, and ginger. Cook, stirring often, until softened, 5 minutes. Stir in salt, pepper, lentils, broth, and water. Cover and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 5 minutes.When cooking ends, carefully release pressure by turning Pressure Release to VENT. Stir in kale, coconut milk, and lime juice; let stand 2 to 3 minutes. Spoon into bowls and garnish with cilantro.
Notes
- To Store. Refrigerate leftovers in an airtight storage container for up to 5 days.
- To Reheat. Rewarm soup in a medium sauce pan on the stovetop over medium-low heat, stirring occasionally until hot. Or, rewarm gently in the microwave, stirring after every 30 seconds.
- To Freeze. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Eden M.
This is the perfect winter soup when you’re craving something rich yet healthy. I love serving it with warm garlic naan!
Linda
Thank you for the recipe! Instead of searching every store for Amy’s Golden Lentil soup, I can make this and save lots of $$$. It’s delicious. I like a smoother soup, so I buzzed it with a hand blender after adding the coconut milk.
Jamie Vespa
Hi Linda - I'm so glad you enjoyed this one! Thank you for taking the time to leave a review!
Julie
Is there any nutrition info available for this recipe? I'm being lazy and hoping that you have it so I don't need to figure anything out 🙂. Thanks. Love the recipe!
Brooklin
The only kale available in my regular store is curly kale. Should I add this at the beginning with the lentils since it's tougher?
Suzy
Healthy comfort food - just what I was hoping for. I left out the cup of water because I like thick soup. Outcome was perfect. A little naan would be perfect for dipping.
Jamie Vespa
Hi Suzy--I'm so glad you enjoyed the soup!! Thank you for taking the time to leave a review!
Dawn
If you made this in a regular Dutch oven on the stove, how long would you cook it for after sautéing the first few ingredients as specified in the instant pot recipe?
Sarah
A new favorite soup recipe. It tastes decadent and creamy yet is so fast and easy!
Jamie Vespa
I'm so glad you enjoyed it, Sarah! Thank you for taking the time to leave a review!
Kay
I just made this one again! I had to sub split green peas because our grocery stores didn’t have red. It turned out just as good at the red. I love this recipe!
Kayla
I just got to make this again tonight. I forgot how much I really loved this dish. It was dad, hubby and Braelyn approved! The only two things I changed was I made it in the instant pot which was so stinking easy and I subbed spinach for kale because I just can’t get that bandwagon. 😂 thanks a bunch for this recipe!
Jamie Vespa
Yay!! So glad it’s family approved! Thank you for taking the time to leave a comment!
Robin Ifland
Delicious! Adding to my rotation of lentil meals👏🏻
Jamie Vespa
Fantastic! So glad you enjoyed it, Robin. Thank you for taking time to leave a review!
Kayla
This was very delicious and very easy!!! I served this with rice and naan on the side.
dishingouthealth
So glad you enjoyed it!! Naan on the side is a pro move!
Sue E Jansen
This was delicious! The next night it had thickened considerably, so instead of adding more liquid, I added a little barbecue sauce and served it on buns for "Sloppy Joes". So good!
Kathryn
What a cozy soup! I love the warm turmeric notes. Served with naan!
dishingouthealth
Fantastic!! So glad you enjoyed it!
Lucy
Are you able to make without tomato of any kind? Substitute anything in its place?
Hayley
Is 5 hours on low correct? It doesn’t seem like quite enough time so curious?
dishingouthealth
Hi Hayley,
Red lentils are a lot quicker cooking than most other varieties. Longer than 5 hours turned them a bit mushier.
RJG
Squeeze a touch of lemon juice on it and eat with naan or Indian Chappati. Both are available from any Indian grocer. If you can’t get them try with pita bread.
dishingouthealth
Yess sounds great!!
Allana
Would you soak the lentils before making the soup?
Emuly
Jamie, I really enjoy this soup! Great job. Do you know how many calories are in a serving?
Jessica
Just tried this in the Instant Pot and it turned out great! I only had one carrot so I also chopped up a russet potato. I sautéed the onions, carrots, garlic, and ginger with the spices first (I also tossed in some curry powder, cumin, and red pepper flakes), then added in the liquid, potatoes, 1 cup of lentils, and a couple of chopped roma tomatoes (I didn't have tomato paste). I cooked it on High pressure for 10 minutes. (I think it could have gone less - maybe 7-8 minutes - for slightly firmer potatoes. The lentils more or less disappeared so I probably could have stuck with the 1 1/2 cups of lentils.) Once I depressurized the IP, I added in the coconut milk and kale, along with some mushrooms I had sautéed on the stove in an effort to clear out the fridge a little. The soup was nice and creamy, and I served it over some jasmine rice. Perfect for a cold Denver night!
Lynn
Wow, recipe TRIFECTA! Easy to make, multi sensorial (not just tastes good but is a beautiful color) and kid and spouse approved! A great recipe that will be repeated. Note: kids added a few tortilla chips to "scoop" it up.
dishingouthealth
Hi Lynn, I'm so thrilled to hear that!! It's been a personal favorite over here this winter, too. Love the idea of scooping it with chips! Cheers
Robin
Hi! I really want to try this tonight in my new instant pot but i haven’t quite figured out conversions yet... do you know how long I would cook for in an instant pot as opposed to a slow cooker?
dishingouthealth
Hi Robin! I wish I could help you out with this, but I haven't tried the recipe in an IP yet. If you do try it, please let me know how it worked out for you!
Jaedra Luke
I made this tonight in the IP, 30 minutes on “Soup” mode and it came out fantastic! I added a diced sweet potato for extra body. Excellent recipe, a keeper for sure!
dishingouthealth
I'm so glad to hear that!! I've had people ask about IP instructions, so I appreciate your input! Cheers
Sam
Could you use Greek yogurt instead of coconut milk?
dishingouthealth
The dairy fats in Greek yogurt will likely break once it's mixed into the hot liquid (which will give it that curdled look). One thing you could try is tempering the yogurt before mixing it in—so adding very small amounts of the broth into the yogurt to gradually warm it before mixing it in the soup.