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Creamy Lentil Soup Crockpot Recipe

A rich, velvety vegan lentil soup slow-cooked with veggies, spices, and coconut milk for an effortless, flavorful, comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Soup Ingredients
  • Red lentils – 1 cup rinsed
  • Onion – 1 medium chopped
  • Carrot – 1 diced
  • Tomato – 1 chopped
  • Garlic – 2 cloves minced
  • Vegetable broth – 3 cups
  • Coconut milk – ½ cup
  • Olive oil – 1 tbsp
  • Cumin – 1 tsp
  • Turmeric – ½ tsp
  • Paprika – ½ tsp
  • Salt – ½ tsp
  • Pepper – ¼ tsp
Optional Toppings
  • Lemon wedges
  • Fresh coriander
  • Chili flakes

Method
 

  1. Add lentils, onion, carrot, tomato, and garlic to the slow cooker.
  2. Pour in broth, coconut milk, and olive oil.
  3. Add cumin, turmeric, paprika, salt, and pepper.
  4. Stir everything gently.
  5. Cook on LOW for 4 hours.
  6. Blend half the soup for extra creaminess (optional).
  7. Taste and adjust seasoning.
  8. Serve warm with toppings.

Notes

Nutritional Values (Per Serving)

  • Calories: 240
  • Total Fat: 10 g
  • Saturated Fat: 5 g
  • Carbohydrates: 28 g
  • Fiber: 7 g
  • Protein: 10 g

Vitamins & Minerals (Per Serving)

  • Iron: 22%
  • Folate: 30%
  • Vitamin A: 28%
  • Magnesium: 14%
  • Potassium: 16%

Additional Notes / Tips

  • Add more broth for a thinner soup.
  • Add spinach in the last 10 minutes for extra greens.
  • Stir in chili oil if you want drama.
  • Stores well for 3 days in the fridge.