Red Lentil Curry Soup
This is one of those meals that 1) tastes way better than it looks (promise!) and 2) feels more decadent than it is. It’s filled with tons of fresh, hearty, warming flavors, but it’s actually good for you.
This is also a wonderful meal when you’re trying to make something for a group of people with varying dietary restrictions. It’s vegan, plant-based, dairy-free, gluten free, and could be made oil-free if you have a large nonstick pot.
Plus, it’s made with affordable ingredients, so it’s perfect for feeding a crowd on a budget!
How to Make Red Lentil Curry Soup in the Slow Cooker
To cook this recipe in the slow cooker, spray a 5 qt or large crockpot with cooking spray. Add the rinsed lentils, then the sweet potato, then the remaining ingredients. Cover with the lid and cook everything on high for 3 to 4 hours, or on low for 6 to 7 hours (or until the lentils and sweet potato are cooked through).
I prefer lentils cooked on the slow setting, but either option will turn out well.
This hearty vegan and gluten free meal is delicious as-is! If you want to add in more fresh and healthy ingredients, these are the ones I’d recommend that would pair well:
- Butternut Squash
- Baby Spinach
- Plant-Based Yogurt (for topping)
Vegan Dinner Ideas
If you’re looking for more healthy, wholesome, plant-based dinner ideas, be sure to check out these popular 5 star recipes:
- Vegan Broccoli “Cheese” and Rice Casserole
- Cheeseless Pizza
- Roasted Cauliflower Hummus
- Ultimate Vegan Chili
- How to Make Vegan Sushi
What You’ll Need
This easy recipe only needs a couple of tools and a few ingredients to turn out perfectly.
The ingredients you’ll need are coconut milk (I love and recommend this brand), red lentils, and vegetable broth or vegetable bouillon (I prefer to keep vegetable bouillon on hand and adore this brand).
For tools you’ll need a good sharp knife (this is an affordable high quality knife perfect for chopping vegetables).
You’ll also need either a large nonstick lidded pot (this one is super versatile) or you’ll need to have a large (5 qt+) slow cooker (this one is a great value and has a convenient Cook ‘N Carry feature).
- 1 Tablespoon coconut oil
- 1 medium yellow onion (chopped)
- ½ teaspoon fine sea salt (divided, plus more to taste)
- 2 medium carrots (sliced into ⅛” thick half moons)
- 1 red bell pepper (stemmed, seeded, and chopped)
- 3 medium cloves garlic (diced)
- 3 Tablespoons peeled and diced fresh ginger
- ¼ teaspoon crushed red pepper flakes
- 1 Tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 medium sweet potato (peeled and chopped into 1/2” cubes - about 2 cups)
- 1 can full fat coconut milk (13.5 ounces or 398 mL)
- 4 cups vegetable broth
- 1 cup red lentils (rinsed)
- Heat a large non-stick lidded pot over medium heat.
- Add the coconut oil to the heated pot, and then add the chopped onions and 1/4 teaspoon of the fine sea salt. Saute for 4-5 minutes, or until the onion is translucent and tender.
- Add in the carrots and saute for 3 minutes, or until just starting to brown on the edges.
- Add in the garlic and ginger and saute until fragrant, about 30 seconds to 1 minutes.
- Add in the red pepper flakes, curry powder, and turmeric powder. Stir to mix. Saute for 1-2 minutes while stirring to cook off the raw spice flavor.
- Add in the sweet potatoes, coconut milk, vegetable broth, and red lentils. Bring to a boil. Lower to a simmer and cover. Simmer for 15 minutes, or until lentils are cooked and sweet potatoes are fork tender.
- Allow to cool for a few minutes before serving. Serve over rice or enjoy as a thick and hearty stew on its own.
You could use sweet potatoes or yellow potatoes in place of the sweet potatoes if that’s what you hand. Since the sweetness from the sweet potatoes calms down the spice from the red pepper flakes, you may want to also add some sugar or maple syrup to taste.
I like this recipe thick enough to be a hearty soup or to serve over rice. If you want it to be thinner and more like a traditional soup, you can thin it out with additional vegetable broth.
To cook this recipe in the slow cooker follow these cooking instructions: Spray a 5 qt or large crockpot with cooking spray. Add the rinsed lentils, then the sweet potato, then the remaining ingredients. Cover and cook on high for 3 to 4 hours, or on low for 6 to 7 hours (or until the lentils and sweet potato are cooked through).
Amount Per Serving: Calories: 268 Total Fat: 9.7g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 0mg Sodium: 524.9mg Carbohydrates: 37g Net Carbohydrates: 30.8g Fiber: 6.2g Sugar: 6.8g Protein: 8.5g
If you try this recipe, please let me know what you thought in the comments or on Instagram! @keytomylime #keytomylime
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Try making this super easy red lentil curry soup for the best healthy 30 minute meatless Monday dinner!