Description

This Slow Cooker Golden Lentil Soup is a warm, hearty, and flavorful meal perfect for cozy days. Made with red lentils, turmeric, ginger, and kale, it offers a nutrient-packed, comforting dish that’s easy to prepare. The recipe provides two methods: a slow cooker version and a faster Instant Pot option, both yielding a creamy, delicious soup enhanced with coconut milk and fresh lime juice.

Ingredients

Scale

Main Ingredients

1 medium yellow onion, finely chopped
2 large carrots, thinly sliced
4 garlic cloves, minced
1 1/2 cups dry red lentils
4 cups vegetable or chicken broth
1 cup water
2 Tbsp. tomato paste
1 tsp. salt
1 tsp. freshly ground black pepper
3 tsp. ground turmeric
1 tsp. ground cumin
2 tsp. freshly grated ginger (or 1 tsp. ground ginger)
1 small bunch lacinato kale, stemmed and roughly chopped (or 3 handfuls fresh baby spinach)
1 cup full-fat canned coconut milk
1 to 2 Tbsp. fresh lime juice, to taste

Optional Garnishes

Fresh chopped cilantro
A dollop of yogurt
Brown butter almonds (see notes)

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Instructions

Prepare Ingredients: Finely chop the onion, thinly slice the carrots, mince the garlic, and grate fresh ginger if using. Rinse red lentils under cold water and stem and roughly chop the kale or prepare fresh spinach.
Slow Cooker Method: Spray a 5- to 6-quart electric slow cooker with cooking spray. Add the onion, carrots, garlic, red lentils, broth, water, tomato paste, salt, pepper, turmeric, cumin, and ginger. Stir well to combine. Cover and cook on LOW for 6 hours until lentils are soft. Once cooked, turn off the heat, stir in kale, coconut milk, and lime juice. Cover and let the soup stand for 15 minutes to allow flavors to meld and kale to soften. Adjust seasoning to taste before serving. Garnish with fresh cilantro if desired.
Instant Pot Method: Set the Instant Pot to SAUTE mode. Add olive oil (not listed in ingredients but implied for sautéing), then add onion, carrots, garlic, tomato paste, turmeric, cumin, and ginger. Cook for about 5 minutes until vegetables soften. Add salt, pepper, lentils, broth, and water. Seal the lid and set to HIGH pressure for 5 minutes. After cooking, perform a quick pressure release. Stir in kale, coconut milk, and lime juice, and allow the soup to stand for 2 to 3 minutes for the kale to wilt. Taste and adjust seasonings, then serve garnished with cilantro.
Serve and Garnish: Ladle the soup into bowls and top with optional garnishes such as fresh cilantro, a dollop of yogurt, or brown butter almonds for added texture and flavor.

Notes

The brown butter almonds garnish adds a delightful crunch and richness; to make them, toast almonds in a pan with butter until browned and fragrant.
This soup can be prepared vegan by using vegetable broth and omitting yogurt garnish or using a plant-based yogurt.
Adjust the amount of lime juice to balance the soup’s acidity according to personal preference.
Spinach can be used instead of kale for a milder green option.