Description
Warm, hearty, and effortlessly delicious, this slow cooker lentil soup is perfect for cozy fall and winter days and easy meal prep.
Ingredients
Scale
- 1 (16-ounce) package dried lentils
- 1 cup diced sweet onion
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- 1/4 cup tomato paste
- 1 teaspoon ground cumin
- 1 bay leaf
- 7 cups vegetable or chicken stock
- 3/4 cup full-fat canned coconut milk
- 1 teaspoon coarse salt
- Black pepper, to taste
Instructions
- Rinse lentils and add them to the slow cooker with onion, carrots, celery, garlic, thyme, tomato paste, cumin, bay leaf, and stock.
- Stir until well combined, cover, and cook on low for 8–10 hours or on high for 4–6 hours.
- Remove and discard the bay leaf and thyme stems.
- Stir in coconut milk, season with salt and black pepper, and serve hot.
Notes
- Add coconut milk at the end for best flavor.
- Soup thickens as it cools.
- Store leftovers in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 347
- Sugar: 8g
- Sodium: 686mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 19g
- Protein: 21g
- Cholesterol: 6mg