Slow Cooker Golden Lentil Soup is a low-fuss meal perfect for healthy weeknight dinners or make-ahead lunches. This hearty soup is full of anti-inflammatory spices, fiber, and protein to keep you full and nourished. Instant Pot instructions also included.
Why You’ll Love this Slow Cooker Lentil Soup:
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 rich, wildly flavorful soup. 
Health Benefits of Slow Cooker Lentil Soup:
This recipe is packed with nutrient-dense ingredients like kale, carrots, turmeric, and lentils. Lentils, in their tiny legume-glory, are actually nutrition powerhouses with the perfect mix of protein and fiber. They are are excellent contenders for plant-based soups and stews because they help keep you full longer. Plus, they are incredibly inexpensive (I buy them in the bulk-bin section of Whole Foods or Sprouts) and can keep for awhile in the pantry.
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.
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, too.
This recipe can easily be doubled and frozen to enjoy for future meals. Its simplicity and cozy essence will make it an instant favorite, especially on chilly, wintry days.
If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Other Slow Cooker Soup Recipes to Try:
Crockpot Vegetarian Chipotle Chili with Quinoa
Slow Cooker Vegetarian Tikka Masala
Slow Cooker Golden Lentil Soup (Vegan)
Ingredients
- 1 yellow onion chopped
- 2 large carrots sliced thin
- 4 garlic cloves minced
- 1 1/2 cups dried red lentils
- 4 cups vegetable or chicken broth
- 1 cup water
- 2 Tbsp. tomato paste
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 3 tsp. ground turmeric
- 1 tsp. ground cumin
- 2 tsp. freshly grated ginger sub ground ginger
- 1 small bunch lacinato kale stemmed and roughly chopped
- 1 cup canned coconut milk
- 1 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.
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?
A new favorite soup recipe. It tastes decadent and creamy yet is so fast and easy!
I’m so glad you enjoyed it, Sarah! Thank you for taking the time to leave a review!
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!
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!
Yay!! So glad it’s family approved! Thank you for taking the time to leave a comment!
Delicious! Adding to my rotation of lentil meals👏🏻
Fantastic! So glad you enjoyed it, Robin. Thank you for taking time to leave a review!
This was very delicious and very easy!!! I served this with rice and naan on the side.
So glad you enjoyed it!! Naan on the side is a pro move!
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!
What a cozy soup! I love the warm turmeric notes. Served with naan!
Fantastic!! So glad you enjoyed it!
Are you able to make without tomato of any kind? Substitute anything in its place?
Is 5 hours on low correct? It doesn’t seem like quite enough time so curious?
Hi Hayley,
Red lentils are a lot quicker cooking than most other varieties. Longer than 5 hours turned them a bit mushier.
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.
Yess sounds great!!
Would you soak the lentils before making the soup?
Jamie, I really enjoy this soup! Great job. Do you know how many calories are in a serving?
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!
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.
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
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?
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!
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!
I’m so glad to hear that!! I’ve had people ask about IP instructions, so I appreciate your input! Cheers
Could you use Greek yogurt instead of coconut milk?
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.