Slow Cooker Curried Lentil Soup

Name: Slow Cooker Curried Lentil Soup
Total time: 250 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 4 cloves garlic, peeled and minced; 2 large carrots, peeled and diced; 1 medium white onion, peeled and diced; 6 cups chicken or vegetable stock*; 1 1/2 cups uncooked green or brown lentils, rinsed and picked over; 1 tablespoon Madras curry powder**; 1 teaspoon garam masala; 1 teaspoon ground cumin; 2 bay leaves; 2 cups roughly-chopped baby spinach; 3 tablespoons lemon juice, plus extra lemon slices for serving; salt and pepper; chopped fresh cilantro leaves, for topping

This Slow Cooker Curried Lentil Soup only takes about 10 minutes to prep, then let the crock-pot do the rest of the work to make this delicious, healthier vegetarian comfort food.

⏱️ 250 min 🔪 Prep: 10 min 🔥 Cook: 240 min 📊 Hard ⭐ 4.8 (14) 👁️ 23 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

6 servings

4 cloves garlic, peeled and minced
2 large carrots, peeled and diced
1 medium white onion, peeled and diced
6 cups chicken or vegetable stock*
1 1/2 cups uncooked green or brown lentils, rinsed and picked over
1 tablespoon Madras curry powder**
1 teaspoon garam masala
1 teaspoon ground cumin
2 bay leaves
2 cups roughly-chopped baby spinach
3 tablespoons lemon juice, plus extra lemon slices for serving
salt and pepper
chopped fresh cilantro leaves, for topping

Steps

Add the garlic, carrots, onion, stock, lentils, curry powder, cumin, and bay leaves to the bowl of a 4-quart or 6-quart slow cooker, and stir to combine.
Cook on high for 4-5 hours or on low for 6-8 hours, until the lentils are tender.
Stir in the baby spinach and lemon juice until combined.
Taste, and season with salt and pepper to taste. (I used about 1 teaspoon salt and 1/2 teaspoon pepper, but the saltiness of the soup will vary based on your type of stock.)
Serve warm, garnished with lots of chopped cilantro and extra lemon slices, if desired.

Source: Gimme Some Oven by Ali