Crockpot Curry Lentil Soup

Updated: Feb 4



This soup is not only popping with flavor, it contains some of the most healing spices on the planet: cumin, turmeric and coriander, plus I added curry powder (which contains all three of those ingredients) for extra nutrient power. What's more it's an easy recipe that you can throw in the crockpot and it'll be ready for dinner (best meals ever are the ones that are ready and waiting for you when you get home).



Preparation time: about 15 minutes

Cook time: 5 hours in crockpot

Makes: 5-7 servings


Ingredients

  • 1 1/2 cups dry red lentils, rinsed

  • 1 28-ounce bpa-free can crushed tomatoes

  • 4 cups water

  • 1 cup yellow onion, chopped

  • 1 cup red bell pepper, chopped

  • 1 cup carrots, chopped

  • 3 Tbsp ginger, minced (2 Tbsp if you're not a big ginger fan)

  • 2 Tbsp garlic, minced

  • 1 1/2 Tbsp cumin powder

  • 2 tsp turmeric powder

  • 1 tsp coriander

  • 1 1/2 Tbsp curry powder

  • 1 Tbsp red curry paste

  • 1 tsp cayenne pepper (optional)

  • 2 cups chopped broccoli

  • 1 15-ounce can coconut milk

  • salt and pepper to taste

How to make

  1. Add all ingredients, except for the coconut milk, to a crockpot. Stir well and cook on high for 5 hours.

  2. Once it's done cooking stir in the coconut milk.

  3. Taste to see if it needs additional seasoning, but it should be good to go!

  4. Garnish with cilantro, cashews or nutritional yeast and enjoy!


Delicious and nutritious additions: Cilantro, basil, cashews, and peanuts


Nutrition Information

Per serving (6 servings): 255 calories, 52 grams carbohydrates (40.5 grams net carbohydrates), 11.5 grams fiber, 16 grams protein, 3 grams fat, 375 milligrams sodium

Good source of vitamin B2, vitamin B5, calcium

Excellent source of vitamin B1, vitamin B3, vitamin B6, folate, vitamin A, vitamin C, vitamin E, vitamin K, copper, iron, magnesium, manganese, phosphorus, potassium, zinc




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