Crockpot Curry Lentil Soup

Nov 4

If you want a vegetarian soup in the Crockpot, this one has great flavor and still has a bit of protein from the lentils. So tasty and has some surprising flavors!

This makes about 6 servings.

NOTES I only made about half of the recipe in the video, but the full recipe is listed here.

*If you want to watch the video of this being made, this recipe starts at the 0:36 mark.

Such a bright dish both in looks and in flavor!

Ingredients

3-4 cloves garlic, peeled and minced or 1 Tbsp “jar”lic
2 large carrots, peeled and diced
1 medium onion, peeled and diced
6 cups vegetable stock (can sub chicken stock)
1 1/2 cups uncooked green lentils
1 Tbsp curry powder
1 tsp garam masala
1 tsp ground cumin
2 bay leaves
2 cups chopped baby spinach (stems removed)
3 tablespoons lemon juice
salt and pepper
chopped fresh cilantro leaves, for topping (optional)

Here’s how to make it

Add the garlic, carrots, onion, stock, lentils, curry powder, cumin, and bay leaves to the bowl of a slow cooker, and stir to combine.
Cook on high for 4 hours or on low for 6-7 hours, until the lentils are tender.
Stir in the baby spinach and lemon juice until combined. Give the spinach a few minutes to wilt.
Taste, and season with salt and pepper to taste.
Serve topped with cilantro (if using).