Slow Cooker Coconut Lentil Soup

Bowl of coconut lentil soup next to ingredients, napkin, and spoon.

Brown lentils and veggies swim in a creamy coconut milk broth in this flavorful vegan soup! Made with garlic, ginger, and cumin, it's a delicious yet simple, dump-and-go recipe.

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 6

Total Time 6 20

Servings 2-cup servings

Calories 366kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition