Homemade Slow Cooker Curried Lentil Soup
- Yield 6
- Prep 10 minutes
- Total 10 minutes
Homemade Slow Cooker Curried Lentil Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 4 cloves garlic, peeled and minced
- 2 large carrots, peeled and diced
- 1 medium white onion, peeled and diced
- 6 cups chicken or vegetable stock*
- 1 1/2 cups uncooked green or brown lentils, rinsed and picked over
- 1 tablespoon Madras curry powder**
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 cups roughly-chopped baby spinach
- 3 tablespoons lemon juice, plus extra lemon slices for serving
- salt and pepper
- chopped fresh cilantro leaves, for topping
Method
Tip in the garlic, carrots, onion, stock, lentils, curry powder, cumin, and bay leaves to the bowl of a 4-quart or 6-quart slow cooker, and stir to combine.
Leave 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.
Taste, and season with salt and pepper to taste. (the cook used about 1 teaspoon salt and 1/2 teaspoon pepper, but the saltiness of the soup will vary based on your type of stock.)
Plate warm, garnished with lots of chopped cilantro and extra lemon slices, if desired.
