Slow Cooker Golden Lentil Soup is a low-fuss meal perfect for healthy weeknight dinners or make-ahead lunches. This hearty soup is brimming with anti-inflammatory ingredients, fiber, and plant-based protein to keep you full and nourished. 
You know that feeling when it’s time to break out your thick winter sweaters that have been tucked away in the depths of your closet or in that cheap plastic storage container under your bed? You drape your upper body in your favorite fleece, give yourself an all-embracing bear hug, and relish in the comforting and cozy nature of your seasonal heirloom.
Good, because that’s the feeling you’ll get by eating a piping hot bowl of this rich, wildly flavorful soup. 
This recipe is packed with vitamin-rich and 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, making them an excellent addition to plant-based soups and stews to help keep you full longer. Plus, their incredibly inexpensive (I buy them in the bulk-bin section of Whole Foods or Sprouts) and can keep for awhile when stored away in the pantry.
This recipe calls for red lentils, which are de-husked and split before packaging, helping them cook faster than most other lentil varieties. So you may be wondering why we’re using a quick-cooking lentil in a slow cooker recipe? The key here is to embrace their mushy destiny by letting them break down just enough to form a thick, creamy base.
A wealth of aromatics and dried spices create a fragrant broth that gets a punch of umami from tomato paste and luxurious texture from coconut milk. I love it topped with a tangle of herbs and dollop of whole-milk yogurt, but free to omit or use a non-dairy yogurt to keep it vegan. A side of naan is also a good idea. A very good idea.
This recipe can easily be doubled and frozen to enjoy at future lunchtimes. Its simplicity and warm, cozy nature will make it an instant home-cooked favorite, especially on chilly, wintry days.
Enjoy!
- 1 cup chopped yellow onion
- 1 cup chopped carrots (from 2 large carrots)
- 4 garlic cloves, minced
- 1½ cups dried red lentils
- 4 cups lower-sodium vegetable broth
- 1 cup water
- 2 Tbsp. tomato paste
- 2 tsp. freshly grated ginger (or 1 tsp. ground ginger)
- 1 tsp. kosher salt
- ¾ tsp. freshly ground black pepper
- 2 tsp. ground turmeric
- 1 tsp. cumin
- 3 cups finely chopped lacinato kale
- 1 cup canned coconut milk
- 1 Tbsp. fresh lime juice
- Fresh cilantro for garnish
- Place first twelve ingredients (through cumin) in a 5- to 6-quart electric slow cooker coated with cooking spray. Stir well to combine. Cover and cook on LOW 5 hours. Turn off heat; stir in kale and coconut milk. Let stand, covered, 15 minutes. Stir in lime juice. Spoon into bowls and garnish with fresh cilantro, or toppings of choice.
I'm Jamie - A Registered Dietitian, recipe developer, and full-fledged foodie inspiring you to live deliciously. 
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!!
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.