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- 1 cup dried green or brown lentils - 1 can (13.5 oz) full-fat coconut milk - 4 cups vegetable broth Lentils are the star of this soup. They bring a hearty texture and protein. You can use green or brown lentils, as both work well. Coconut milk adds creaminess and a rich flavor. It gives the soup a tropical twist. Vegetable broth ties everything together, making it warm and filling. - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - 1 tablespoon curry powder (adjust to taste) - 1 teaspoon ground cumin - 1 teaspoon turmeric powder Aromatics are key to this dish. Onion, garlic, and ginger create a flavorful base. Sauté them before adding to the slow cooker. This step deepens their taste. The spices, like curry powder and cumin, add warmth. Turmeric gives a beautiful color and extra health benefits. You can adjust spices to fit your taste. - 1 red bell pepper, diced into bite-sized pieces - 1 medium carrot, diced - 2 cups fresh spinach, roughly chopped - Salt and black pepper to taste Veggies add color and nutrition. Red bell pepper and carrot bring sweetness. Fresh spinach adds a pop of green. It wilts down and blends into the soup. Season with salt and pepper to enhance flavors. This mix of ingredients makes the soup vibrant and wholesome. Feel free to get creative with your veggies! Consider adding seasonal choices for variety. To start, heat 1 tablespoon of extra virgin olive oil in a medium skillet over medium heat. Once the oil is warm, add 1 finely chopped medium onion. Sauté the onion for 3 to 5 minutes. You want it to turn soft and translucent. Next, add 3 minced garlic cloves and 1 tablespoon of finely grated fresh ginger. Stir the mix for about 1 to 2 minutes. This will bring out a nice aroma. Now, it's time to move to the slow cooker. Transfer the sautéed onion mix into the bowl of your slow cooker. Add 1 cup of rinsed green or brown lentils to the pot. Then, pour in 1 can of full-fat coconut milk and 4 cups of vegetable broth. Next, toss in 1 diced red bell pepper and 1 diced medium carrot. Sprinkle in 1 tablespoon of curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric powder. Don't forget to add 2 tablespoons of soy sauce. Mix everything well until it’s all combined. Cover your slow cooker with the lid. Now, set the cooker on low for 6 to 8 hours or on high for 3 to 4 hours. You’ll know the soup is ready when the lentils are soft and have soaked up all the yummy curry flavors. About 15 minutes before you serve, stir in 2 cups of roughly chopped fresh spinach. This will add a lovely color and boost the nutrients in your soup. - Adjusting spice levels with curry powder: Curry powder is key to this soup. Start with one tablespoon. Taste it after cooking. If you want more heat, add more curry powder. You can mix a bit of cayenne for a spicy kick. - Adding lemon juice for brightness: A squeeze of lemon juice can brighten the soup. Add it just before serving. It brings a fresh taste that balances the creaminess of coconut milk. - Pre-soaking lentils for faster cooking: Soaking lentils can save you time. Rinse and soak them for 30 minutes before cooking. This reduces cooking time and helps them cook evenly. - Best practices for sautéing aromatics: Start with medium heat when sautéing. Use olive oil to cook onions until they are soft. This helps release their sweetness. Add garlic and ginger last. Cook for just a minute to keep their flavors strong. - Serving suggestions with garnishes: Serve the soup in bright bowls. Top each bowl with fresh cilantro. This adds color and flavor to your dish. - Accompaniments like naan or rice: Pair the soup with warm naan or fluffy rice. These sides complement the soup well. They also make for a hearty meal. Enjoy the mix of flavors and textures! {{image_4}} You can boost the protein in your soup easily. Adding canned chickpeas gives a nice texture. Just rinse them and throw them in the slow cooker. Tofu is another great option. Use firm tofu, cut it into cubes, and add it during cooking for a hearty bite. If you want a meatier dish, cooked chicken or shrimp works well too. Just add them during the last hour of cooking to keep them tender. You can easily make this soup vegan and gluten-free. Use tamari instead of regular soy sauce. It tastes great and keeps it gluten-free. For flavor, focus on spices and fresh herbs. You can add extra garlic or ginger to enhance the taste. Make sure all your seasonings are free of animal products. This way, everyone can enjoy the soup. Feel free to mix in seasonal veggies. Zucchini or sweet potatoes are excellent choices. Cut them into small pieces so they cook well. You can also use frozen veggies if fresh ones are not available. They can add color and nutrients. Each time you make the soup, try different veggies for a new twist! After you make your slow cooker coconut curry lentil soup, let it cool. This step is key. Cooling helps keep the soup fresh. To store, use airtight containers. These will keep your soup safe in the fridge. Make sure to cover them well. The soup should last about 4-5 days in the fridge. If you want to save some soup for later, freezing is a good idea. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave a bit of space at the top. This allows the soup to expand when frozen. To thaw, move the container to the fridge overnight. When you are ready to eat, reheat on the stove or in the microwave. Stir well to keep the flavor even. The soup lasts about 4-5 days in the fridge. In the freezer, it can stay good for up to 3 months. Keep an eye on signs of spoilage. If you see any mold or smell anything off, throw it away. Always trust your senses when it comes to food safety. It takes about 6 to 8 hours on low heat or 3 to 4 hours on high heat. The lentils need time to soften and soak up all the tasty flavors from the spices and broth. Yes, you can use canned lentils. Just rinse them well and add them in the last 30 minutes of cooking. This way, they stay tender and do not turn mushy. If you do not have coconut milk, you can use almond milk or cashew cream. These alternatives will give a different taste but still work well in the soup. Absolutely! This soup is great for meal prep. You can store it in the fridge for up to five days. It also freezes well, so you can make a big batch and enjoy it later. To spice it up, add more curry powder or a pinch of cayenne pepper. You can also add fresh chili peppers for an extra kick. Adjust it to your taste for the perfect heat! This blog post walked you through making a flavorful lentil soup. We covered the essential ingredients, step-by-step cooking methods, and tips for enhancing flavor. You learned how to customize the soup with proteins and veggies, along with how to store leftovers properly. Making this soup is easy and rewarding. You can adjust the taste to fit your style. Enjoy this delicious dish anytime, whether fresh or reheated. Happy cooking!

Slow Cooker Coconut Curry Lentil Soup

Warm up your days with this hearty coconut curry lentil soup! Packed with nutritious ingredients like lentils, coconut milk, and fresh veggies, this recipe is perfect for a comforting meal. Easy to make in a slow cooker, it’s ideal for busy days. Discover how to create this deliciously creamy soup that will delight your taste buds. Click through to explore the full recipe and enjoy a bowl of goodness today!
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Ingredients
  

1 cup dried green or brown lentils, thoroughly rinsed

1 can (13.5 oz) full-fat coconut milk

4 cups vegetable broth (homemade or low-sodium)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

1 tablespoon curry powder (adjust to taste)

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 red bell pepper, diced into bite-sized pieces

1 medium carrot, diced

2 cups fresh spinach, roughly chopped

2 tablespoons soy sauce (or use tamari for a gluten-free option)

Salt and freshly ground black pepper to taste

Fresh cilantro leaves, for garnishing

1 tablespoon extra virgin olive oil

Instructions
 

Sauté Aromatics: In a medium-sized skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-5 minutes, or until the onions become translucent. Then, add the minced garlic and grated ginger, stirring continuously for another 1-2 minutes until fragrant.

    Combine Ingredients: In the bowl of your slow cooker, transfer the sautéed onion mixture. Add the rinsed lentils, the full can of coconut milk, vegetable broth, diced red bell pepper, diced carrot, curry powder, ground cumin, turmeric powder, and soy sauce. Thoroughly stir all ingredients together until evenly combined.

      Cook: Cover the slow cooker with the lid and cook on low for 6-8 hours, or on high for 3-4 hours. The soup is ready when the lentils have softened and absorbed the curry flavors.

        Add Spinach: About 15 minutes before you're ready to serve, stir in the chopped fresh spinach, allowing it to wilt gently into the soup, enhancing its nutritional value and vibrant color.

          Season: Give the soup a taste and adjust the seasoning. Add salt and freshly ground black pepper as necessary, depending on your preference for flavor.

            Serve: Carefully ladle the steaming soup into individual bowls. Garnish each serving generously with fresh cilantro leaves for added freshness and flavor.

              Prep Time: 15 minutes | Total Time: 6-8.5 hours | Servings: 4-6

                - Presentation Tips: Serve the soup in bright, colorful bowls for an inviting look. For an added touch of vibrancy, sprinkle extra cilantro on top, and pair it with warm naan bread or fluffy rice for a wholesome and satisfying meal. Enjoy!