Description

This Slow Cooker Golden Lentil Soup is a hearty and flavorful dish packed with nourishing ingredients like red lentils, turmeric, kale, and creamy coconut milk. It’s easy to prepare, using a slow cooker or Instant Pot, making it perfect for busy days when you want a comforting, wholesome meal. The warm spices and zesty lime juice add layers of taste, while optional garnishes like fresh cilantro and yogurt add freshness and creaminess.

Ingredients

Scale

Main 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 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 (see notes)

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Instructions

Prepare Ingredients: Finely chop the onion, thinly slice the carrots, mince the garlic, and stem and roughly chop the kale (or prepare fresh baby spinach if preferred).
Slow Cooker Method: Place the onion, carrots, garlic, lentils, broth, water, tomato paste, salt, pepper, turmeric, cumin, and ginger into a 5- to 6-quart slow cooker coated with cooking spray. Stir well to combine. Cover and cook on LOW for 6 hours, until the lentils are soft.
Finishing Slow Cooker Soup: Turn off the slow cooker. Stir in the kale, coconut milk, and fresh lime juice. Cover and let the soup stand for 15 minutes to let the kale wilt and flavors meld. Taste and adjust seasonings as needed.
Instant Pot Method: Set the Instant Pot to SAUTE mode. Add olive oil (not specified in ingredients, but commonly used for sautéing), then add onions, carrots, garlic, tomato paste, turmeric, cumin, and ginger. Cook, stirring frequently, for about 5 minutes until vegetables soften and spices become fragrant.
Pressure Cooking in Instant Pot: Stir in salt, pepper, lentils, broth, and water. Secure lid and set to HIGH pressure for 5 minutes. When cooking is complete, perform a quick release of pressure.
Finishing Instant Pot Soup: Stir in kale, coconut milk, and lime juice. Let the soup stand for 2 to 3 minutes so the kale wilts and flavors combine. Adjust seasonings if necessary.
Serving and Garnishing: Spoon the soup into bowls and garnish with fresh chopped cilantro, a dollop of yogurt, and/or brown butter almonds as desired.

Notes

For brown butter almonds: Melt butter in a skillet over medium heat, add slivered almonds, and cook, stirring frequently, until golden brown and fragrant. Allow to cool before using as a crunchy garnish.
Substitute baby spinach for kale for a milder, tender leafy green.
Use vegetable broth to keep the soup vegetarian; chicken broth adds more depth for non-vegetarian options.
The soup stores well in the refrigerator for up to 4 days and freezes well for up to 3 months.
Adjust lime juice to balance tartness according to your preference.

Prep Time: 15 minutes
Cook Time: 6 hours (slow cooker) or 15 minutes (Instant Pot including sauté and pressure cook)
Category: Soup
Method: Slow Cooking
Cuisine: Mediterranean