This dump-and-go recipe for slow cooker coconut lentil soup is an easy way to prep a healthy and delicious vegan meal! Made with brown or green lentils, coconut milk, tomatoes, garlic, ginger, and cumin, it’s full of flavor and ultra satisfying. Make this meal for dinner or as part of meal prep — it freezes so well!
My crockpot is getting a LOT of use these days! It’s such a convenient tool for preparing healthy meals in bulk and eliminating the stress of getting dinner on the table on busy evenings.
I especially love pulling it out during the cold winter months to make cozy meals, like this slow cooker coconut lentil soup! I’ve made renditions of this recipe for years on the stovetop and finally decided to make it even easier by creating a crockpot version.
This soup has a lot going for it. The ingredients are incredibly nutritious, rich in fiber and protein, and 100% vegan. It tastes light and healthy going down and keeps you plenty full. I think you’ll love adding this meal to your routine!
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Ingredients and Substitutions
- Lentils: Use brown or green lentils (dried) for this recipe. Red lentils will get too mushy.
- Onion: I like to use a sweet or yellow onion, but you can sub red onion or shallots.
- Carrots: Use fresh or frozen.
- Ginger: Fresh ginger adds a ton of flavor to coconut lentil soup. If you don’t have fresh, try ginger paste (sold in tubes or jars at most stores) or frozen crushed ginger cubes.
- Garlic: Fresh garlic will contribute the most potent flavor, but dried minced garlic or garlic powder will work in a pinch.
- Cumin: Substitute mild curry powder if that’s what you prefer.
- Diced tomatoes: Use a can of fire-roasted and a can of regular or all fire-roasted if you want more flavor.
- Coconut milk: Use the unsweetened, full-fat kind that comes in a can, such as Thai kitchen brand.
- Vegetable stock: You can use chicken stock if that’s what you have and if you don’t mind the soup not being vegan.
- Lime juice: Lemon juice works as a sub.
Instructions
The full recipe card for coconut lentil soup is at the bottom of the post. Keep in mind that cooking time will vary based on your slow cooker and the age of the lentils. Some slow cookers cook things faster than others.
Combine all of the ingredients except the lime juice in a slow cooker.
Cook on high for 4 to 7 hours or low for 6 to 9 hours until the lentils are soft and veggies are tender.
Equipment
Use a slow cooker that is at least 4.5 quarts in size. Larger ones, such as the popular 7 quart Crock-Pot work even better.
Storage and Reheating
Coconut lentil soup will last for up to 5 days when stored in an airtight container in the refrigerator. For best results, reheat in a saucepan over medium heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in 1-minute intervals, stirring between them.
To freeze this soup, let it cool completely then transfer to freezer-safe containers. Seal tightly, label, and freeze for up to 3 months. if you want to freeze individual portions, use Souper Cubes!
Let frozen soup thaw in the fridge overnight before reheating. If you need to reheat it from frozen, put it in a pot with a lid over medium heat until warmed through. Stir frequently to promote thawing and to prevent scorching.
More Lentil Recipes
Love this coconut lentil soup?! Check out these other healthy lentil recipes:
📖 Recipe
Slow Cooker Coconut Lentil Soup
Equipment
- Slow cooker [at least 4.5 quarts in size (larger works better)]
Ingredients
- 1.5 cups dried brown lentils - can sub green
- 1 cup diced onion - from ½ large onion
- 3 large carrots - peeled and diced, about 1.5 cups
- 2 tablespoons minced fresh ginger - sub ginger paste if needed
- 4 cloves garlic - minced or pressed
- 2 teaspoons cumin
- ½ teaspoon salt
- 14.5 ounces diced tomatoes
- 14.5 ounces fire-roasted diced tomatoes
- 13.5 ounces coconut milk - unsweetened, full-fat
- 6 cups vegetable broth
- 1 lime - juiced; optional, for serving
Instructions
- Combine all of the ingredients except the lime juice in the slow cooker. Stir well. Cover with the lid.
- Cook on high for 4 to 7 hours or low for 6 to 9 hours until the lentils and vegetables are tender. See notes for comments about cooking time.
- Stir in the lime juice (if using) just before serving. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- The cooking time will largely depend on the age and efficiency of your slow cooker and the age of the beans. I have an old slow cooker that’s not very big, so it took about 6 hours on high to get soft lentils and tender vegetables.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a pan over medium heat, stirring occasionally, until warmed through or in the microwave in intervals.
- To freeze, let the soup cool completely. Transfer to freezer-safe containers, leaving an inch of headspace, or Souper Cubes (if you want to freeze individual portions). Seal tightly, label, and store for up to 3 months. Thaw in the fridge overnight before reheating. To reheat from frozen, put the soup in a pot with a lid. Warm over medium heat, stirring often to prevent scorching.
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