Slow Cooker Curried Red Lentil Soup

I found this recipe in a magazine which was perfect because I had recently found a deal on red lentils and was looking for a way to use them.   Do you need the dollop of greek yogurt at the end? YES!  It adds just the right amount of velvety creaminess.  Serves 8.



Slow Cooker Curried Red Lentil Soup


1/4 c. butter
4 cloves garlic, grated
1 T. grated ginger
2 - 3 T. curry powder
1/2 t. ground cinnamon
1/8 t. cayenne
2 c. red lentils (picked through to remove debris)
1 small onion, diced
1 large carrot, diced
2 ribs celery, diced
6 c. water (I am going to try an extra 1-2 cups next time.  It was really thick!)
2 t. salt
1/2 c. light coconut milk
3-4 T. lemon juice


In a medium skillet over medium heat, melt the butter.  Stir in the garlic, ginger, curry powder, cinnamon, and cayenne.  Cook for a minute.  Stir in the lentils until well coated.  Scrape mixture into the slow cooker.  Stir in the onion, carrot, and celery.  Add the water and salt.

Cook on low for 8 hours.

Stir in coconut milk and lemon juice.

Adjust seasoning to taste and blend with an immersion blender until smooth.

Serve with a dollop of plain yogurt and cilantro.

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t = teaspoon
T = tablespoon
c = cup