Crock Pot Curry Lentil Soup Recipe-Step by Step Guide

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Crock Pot Curry Lentil Soup Recipe-Step by Step Guide:-Whenever you have a craving for a healthy meal that does not contain any meat, you can indulge in this Crock Pot Curry Lentil Soup with spinach and vegetables. This nutritious soup recipe is not only delicious but also packed with nutrients, as it is an excellent source of dietary fibre and protein derived from plants.

Crock Pot Curry Lentil Soup Recipe-Step by Step Guide



A light meal that is both delicious and nutritious, and it is ideal for those times when you are looking for a recipe that is suitable for clean eating. An excellent choice for a detoxifying lunch or dinner, this dish is loaded with fibre, antioxidants, and fibre.



Prep Time:- 10 Minutes

Cook Time:- 4 Hours




  • Crock Pot




  • 1 medium-sized yellow onion chopped
  • 5 cloves garlic minced
  • 3 large carrots chopped
  • 1 red bell pepper cored and chopped
  • 1 ½ cups green lentils
  • 3 cups vegetable broth
  • 1 cup full-fat canned coconut milk*
  • 1 Tbsp fresh ginger grated
  • 1 Tbsp apple cider vinegar or lime juice
  • 2 Tbsp pure maple syrup optional
  • 1 Tbsp curry powder
  • 1 tsp sea salt to taste**
  • 5 ounces baby spinach chopped


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  • Be sure to soak the dry lentils in cold water for at least fifteen minutes, and preferably for as long as overnight, before beginning the recipe.
  • The lentils should be transferred to your slow cooker after the water has been drained.


  • Your slow cooker should now have all of the ingredients added to it. Perform thorough stirring until all of the ingredients are incorporated.
  • It is important to note that if your coconut milk has a lot of separation because the can was cold, you should pour all of it into a mug or jar that is safe for the microwave and then microwave it for thirty to sixty seconds, or until the coconut water and coconut cream can easily be stirred together.


  • The lid of the slow cooker should be secured. Maintain the temperature at High for three to four hours, or at Low for six to eight hours. How soft you like your lentils and vegetables to be will determine the exact amount of time you need to cook them.
  • Incorporate the baby spinach into the soup approximately ten minutes before the soup is ready to be served.


  • Cook the spinach until it has wilted, then replace the lid and continue cooking.
  • Take a taste of the soup after you have stirred it.


  • In accordance with your individual preferences, you may choose to add additional sea salt, lime juice, lemon juice, soy sauce, and/or pure maple syrup.
  • The lentil soup should be served with a dollop of Greek yoghurt on top, along with some fresh chopped parsley or fresh cilantro.



  • For a soup that is more decadent and creamy, use the entire can of coconut milk, which is 15 ounces, rather than just one cup.
  • Although I use two teaspoons of sea salt, I prefer foods that are more salty.




  • Serving: 1Serving (of 4)
  • Calories: 447kcal
  • Carbohydrates: 61g
  • Protein: 14g
  • Fat: 17g
  • Saturated Fat: 14g
  • Sodium: 1280mg
  • Fiber: 17g
  • Sugar: 20g


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