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Slow Cooker Curried Lentil Spinach Soup

Curried Lentil Spinach Soup

5 from 5 reviews

Flavorful, hearty, and the perfect antidote to a gloomy day. It’s gluten-free and can be made vegan with a simple ingredient swap.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon minced garlic
  • 1 cup green lentils, rinsed
  • 1/4 cup white wine
  • 3 stalks of celery, diced
  • 2 medium carrots, diced
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • Sea salt, to taste
  • 1 bay leaf
  • 4 cups chicken bone broth or low-sodium vegetable broth if vegan
  • 1 (6-ounce) bag baby spinach
  • 1/4 cup chopped cilantro
  • 1/2 cup plain yogurt for serving

Instructions

  1. Heat olive oil in a medium sauté pan over medium-high heat. Sauté onion, ginger, and garlic until translucent, about 1 minute.
  2. Add lentils; stir to slightly toast them, about 1 minute. Turn off the heat, but don’t remove the pan from the heat. Stir in wine and scrape the goodies from the bottom and the sides of the pan.  
  3. Transfer the onion mixture to a slow cooker and add all remaining ingredients except the spinach, cilantro, and yogurt. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  4. 10 minutes before end of cooking, add spinach and let it cook until wilted.  
  5. Stir in cilantro and serve with a spoonful of plain yogurt. 

Notes

Please be mindful of the sodium content in the broth you use. I love using bone broth in my soups. Try to use a low-sodium broth and add salt to taste if necessary.

Nutrition

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