Go Back
–+ servings

Healthy Coconut Lentil Soup

This healthy coconut lentil soup recipe is hearty, nourishing, and filled with warming spices like turmeric, cumin, and ginger. It's a comforting slow cooker dish perfect for light lunches or relaxed dinners, with a creamy texture from coconut milk and fresh brightness from lemon and spinach.
Print Recipe Pin Recipe
Active Time 30 minutes
Course Soup
Cuisine Fusion
Servings 10 cups

Equipment

  • 6-quart or larger slow cooker
  • Large nonstick skillet
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion chopped (about 2 cups)
  • 2 cloves garlic minced (about 2 teaspoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • ¾ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ⅛ teaspoon cayenne pepper
  • 2 cups uncooked brown or green lentils rinsed and drained
  • 1 pound carrots peeled and finely chopped into ¼- to ½-inch pieces (about 3 cups or 6 medium)
  • 1 15-ounce can no-salt-added diced tomatoes in their juices
  • 4 cups low sodium vegetable broth or low sodium chicken broth
  • 1 14-ounce can light coconut milk
  • ¼ cup freshly squeezed lemon juice from about 1 medium lemon
  • 5 ounces baby spinach about 5 lightly packed cups

Instructions
 

  • Sauté Aromatics: Warm the olive oil in a large nonstick skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Mix in the garlic, cumin, salt, turmeric, ginger, and cayenne, stirring for about a minute. Once fragrant, transfer everything to a slow cooker.
  • Slow Cook the Base: Add the rinsed lentils, chopped carrots, diced tomatoes with juices, and broth to the slow cooker. Stir to evenly combine. Secure the lid and cook on high for 3 to 4 hours or low for 6 to 8 hours, until the lentils are fully cooked but still have a slight bite.
  • Finish and Serve: Pour in the coconut milk and lemon juice, stirring gently. Gradually add the spinach, allowing it to wilt slightly with the heat of the soup. Turn the slow cooker to high if it was on low, and cook for about 5 more minutes, until the spinach is tender. Adjust seasonings to taste and serve hot.

Notes

  • Store leftovers in the refrigerator for up to 5 days.
  • Freeze in airtight containers for up to 3 months.
  • To reheat, thaw in the fridge overnight, then warm on the stovetop or in the microwave with a splash of broth or water to loosen as needed.
Keyword golden coconut lentil soup, healthy crockpot recipes, healthy lentil soup recipe, healthy recipes, slow cooker vegetarian soup, turmeric lentil coconut soup
Tried this recipe?Let us know how it was!