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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!