Slow Cooker Coconut Curry Lentil Soup

Slow Cooker Coconut Curry Lentil Soup

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Welcome to #NationalSlowCookerMonth! We’re celebrating with a week of soups, stews, and comfort foods galore! But I have a confession to make. I don’t love soups all that much. Yes, there are times (usually when it’s below freezing) that I’ll crave soup. But it’s few and far between. Except for this soup, because it tastes like Indian food. And I love Indian food! Coconut Curry Lentil Soup is the perfect blend of exotic flavors!

Thank you to Camellia Beans for sponsoring this delightful recipe! All opinions are my own. 

While I may not love soups, I do love my slow cooker. I have a full time job and there are many times I just don’t feel like coming home and cooking. And eating out all the time is neither healthy for my waistline nor my pocketbook! Enter the all mighty slow cooker! This tool + a solid meal prep plan is a saving grace. Ingredients in a pot, plug it in, and 8 hours later, come home to a hot meal! Do weeknights get any better than that?

Slow cooker lentil soup Slow Cooker Coconut Curry Lentil Soup

Beans are great for the slow cooker. Let’s face it, not every ingredient is slow cooker friendly. They just don’t hold up to simmering 8 hours without completely falling apart. Not beans! They’re solid. They work perfectly in a slow cooker! And that’s why this coconut curry lentil soup is the perfect recipe to kick off Slow Cooker Week! It’s gluten free, dairy free, and vegan to boot! You could win some fun prizes (including beans from our sponsor, Camellia) below. Enter the giveaway and you could be all set to make your own slow cooker meal! 

Also, don’t forget to check out the other fabulous slow cooker recipes from my fellow bloggers below! 

Slow Cooker Coconut Curry Lentil Soup


  • 1 Large Onion Chopped
  • 2 Medium Carrots Diced
  • 1 Cup Dried Lentils Rinsed
  • 2 Cloves Fresh Garlic Minced
  • 6 Cups Vegetable broth
  • 2 Tbsp Red curry paste I used Thai Kitchen
  • 1 Tbsp Garam Masala
  • 1 tsp Curry Powder
  • 1 tsp Turmeric
  • 1 tsp Ginger
  • 1 14 oz can Coconut milk
  • Salt to taste
  • Cilantro For garnish


  1. Peel and chop onion and carrots.

  2. Plug in slow cooker and set to low. Add chopped onions and carrots to pot.

  3. Measure and add rest of ingredients, except for coconut milk and cilantro.

  4. Cook over low heat 8 hours or high heat for 5 hours.

  5. Once lentils are mushy, take an immersion blender to the soup and blend until smooth. (You May need to add more broth to get your desired consistency)

  6. Before serving, stir in coconut milk. Top with chopped cilantro and enjoy!

  7. Side note: This soup freezes well and will last in the refriger for several days, making it great for lunches throughout the week!


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