Description
Indulge in the warmth of this Slow Cooker Creamy Coconut Lentil Soup with Kale, featuring rich coconut milk, hearty lentils, and nutritious greens for a cozy, flavorful meal.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 can (14 oz) full-fat coconut milk
- 4 cups fresh kale, chopped
- 1 medium onion, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Salt and pepper to taste
Instructions
- 1. Prepare Your Ingredients: Rinse the lentils under cold water until clear. Dice the onion and carrots; mince the garlic.
- 2. Combine Everything in the Slow Cooker: Add rinsed lentils, diced onion, chopped carrots, minced garlic, and kale into the slow cooker. Pour in coconut milk and enough vegetable broth to cover.
- 3. Season It Up: Add cumin and turmeric according to your preference. Stir well to combine all ingredients.
- 4. Set It and Forget It: Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
- 5. Adjust Consistency: Once cooked, stir the soup. If too thick, add more broth until desired consistency is reached. Taste and adjust salt or pepper if needed.
- 6. Serve It Up: Ladle soup into bowls and top with extra kale if desired. Enjoy hot alongside crusty bread or over rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For enhanced flavor, sauté onions and garlic before adding them to the slow cooker. Customize by adding different greens like spinach or sweet potatoes for extra sweetness. Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.