Slow Cooker Golden Lentil Soup (Vegan)

4.97 from 27 votes

Slow Cooker Golden Lentil Soup (Vegan)

Slow Cooker (or Instant Pot) Golden Lentil Soup is a low-fuss meal perfect for healthy weeknight meals. Rich in fiber, protein, & anti-inflammatory spices.

Prep Time15

Cook Time6

Total Time6 15

Course: Vegetarian

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Author: Jamie Vespa MS, RD

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 1/2 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 to taste
Optional garnishes: fresh chopped cilantro, a dollop of yogurt, brown butter almonds (recipe in notes)

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. Taste and adjust seasonings as needed (you may want a pinch more salt or black pepper for spice). 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.

Optional brown butter almond garnish: Add 2 Tbsp. salted butter and 1/4 cup sliced almonds to a small skillet over medium heat. As the butter melts, continuously swirl the butter around the pan. The butter will go from brown to burnt quickly, so watch closely. Continue swirling the butter until it is light brown in color and the almonds are toasted. Once light brown with a nutty aroma, remove from the heat and stir in 1 tsp. sesame seeds. Spoon mixture over each bowl of soup.

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