My husband keeps asking me, “when are you going to post the lentil soup?” Without further ado, I present to you Slow Cooker Curry Lentil Soup. We made such a big batch; he took a bowl everyday for his lunch this week. It’s hearty and filling, but healthy and good.
I used to not be a big fan of curry. The curry powder I used to use was not of high quality, thus my distaste. I’ve learned over the years not to be too frugal when it comes to spices. The spice can make or break a meal. You only need a little, and a little goes a long way so it pays to invest in some good curry powder. If you’re like me, and have been saying you don’t like curry flavor, you may want to give this recipe a try. Start off with a teaspoon…just to see if you like it. You can always add some additional spice near the end of cook time. I think you may be pleasantly surprised.
Now to give credit where credit is due, my son, the college student, actually made it this week. You heard right, college students can make more then ramen noodle soup. He loves the slow cooker, or maybe it’s me that loves the slow cooker. Either way, it’s great when something so easy can taste so amazing.
- •4 cloves garlic, peeled and minced
- •3-4 large carrots, peeled and diced
- •1 medium sweet onion, peeled and diced
- •3 celery ribs, diced
- •6 cups chicken or vegetable stock*
- •1 1/2 cups uncooked green or brown lentils, rinsed and picked over
- •2 teaspoons curry powder
- •1 teaspoon garam masala
- •1 teaspoon ground cumin
- •1/8 teaspoon cayenne
- •pinch of red pepper flakes
- •1 14.5 oz can diced tomatoes with juice
- •2 bay leaves
- •1 cup roughly-chopped baby spinach
- •2 tablespoons lemon juice (about 1 lemon)
- •salt and pepper
- •chopped fresh cilantro or arugula, for topping
- 1/2 cup greek yogurt
- Add the garlic, carrots, onion, stock, lentils, curry powder, cumin, cayenne, red pepper flakes, tomatoes and bay leaves to the bowl of a 4-quart or 6-quart slow cooker, and stir to combine.
- Cook on high for 4-5 hours or on low for 6-8 hours, until the lentils are tender.
- Stir in the baby spinach and lemon juice until combined.
- Season with salt and pepper to taste.
- If desired, serve with cilantro or arugula and a dollop of Greek yogurt.
- To make this soup vegetarian, use vegetable stock.