• Prep Time: 10 mins
  • Cooking Time: 4 hours
  • Serves: 8

Slow Cooker Curried Lentil Soup

  • Recipe Submitted by on

 Ingredients List

  • 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


Add 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.
Cook 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. (I used about 1 teaspoon salt and 1/2 teaspoon pepper, but the saltiness of the soup will vary based on your type of stock.)
Serve warm, garnished with lots of chopped cilantro and extra lemon slices, if desired.

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