Curried Lentil Soup
Submitted by sekhmet
A dump-and-go slow cooker lentil soup with crushed tomatoes, potatoes, carrots, and curry powder. Ten minutes of prep, eight hours in the crockpot, and dinner is done. Naturally vegan and loaded with fiber.
YIELD
4 servingsPREP
10 minCOOK
8 hrsREADY
8 hrsThis is the ultimate set-it-and-forget-it soup. Ten minutes of chopping, everything goes into the slow cooker, and eight hours later your house smells like a curry shop.
Lentils, potatoes, carrots, celery, and onion simmer all day in a tomato-rich broth spiked with a generous four teaspoons of curry powder. By the time dinner rolls around, the lentils have melted into a thick, warming base and the vegetables are meltingly tender.
No browning, no sauteing, no babysitting. Just dump, stir, and walk away.
Pro Tips
- Use hot water when filling the slow cooker. It helps the cooker reach temperature faster and cooks more evenly.
- Don’t skip the bay leaves. They add a subtle herbal depth that rounds out the curry flavor. Just remember to fish them out before serving.
- This soup thickens a lot as it sits. If reheating leftovers, add a splash of water or broth to loosen it up.
- Serve with a squeeze of lemon juice and a dollop of yogurt on top for brightness and contrast.
Ingredients
Directions
In a slow cooker, combine all ingredients; stir well.
Cover and cook on low for 8 hours or until vegetables are tender.
Discard the bay leaves before serving.
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