Slow Cooker Curry Lentil Soup (Cooks for 10 Hours!)
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This slow cooker curry lentil soup cooks for ten hours while you do other things. You’ll come home to a delicious, tummy-warming dinner!
Some days just seem to go on forever. You look up at the clock and it says the same time it said an hour ago, and you know the batteries aren’t dead. But other days…
On other days, there just are not enough hours in the days. We run, run, run just to realize we still don’t have enough time to get everything finished. Those are the days this recipe was made for.
What Is Curry Lentil Soup?
While this does have some curry flavor, I wouldn’t consider this an Indian dish. It definitely has that sort of flavor, but I guess you could say it’s pretty Americanized.
The curry flavor here is mild and the soup is comforting. It’s filling and full of good nutrition. You can make it vegan/vegetarian or not, depending on the broth you use. It’s just a tasty, all-around lentil soup. It also makes a large amount so you can freeze some for future meals.
What To Serve With Slow Cooker Curry Lentil Soup
- Flatbread is wonderful with this soup.
- A green side salad.
- Rice, either on the side or mixed in.
- Ladled over a baked sweet potato or regular baked potato.
Other Methods For Making Curry Lentil Soup
- Stovetop – You can make this on the stovetop in a large stock pot. Prepare everything according to the recipe, but instead of putting it in a slow cooker, cook it on the stove. You’ll want to keep the soup at a simmer and watch the liquid content as it cooks. You may need to add more.
- Instant Pot – You can also cook this in an Instant Pot, but you’ll need to cut the recipe in half so it will fit. Sauté the vegetables directly in the IP on sauté mode. Then add everything else, secure the lid, and set the IP to high pressure. Adjust the time with manual mode to 10 minutes. Note that the older your lentils are, the longer cooking time they will need. If 10 minutes isn’t enough, simply replace the lid after checking them, and cook in 5 to 10-minute intervals until the lentils are done.
How To Store Curry Lentil Soup
This will keep in the fridge for up to 3 days. Any portion of the soup left over after that should be frozen.
How Long Can You Freeze Lentil Soup For?
This soup will keep in the freezer for up to 6 months. This is a great soup to freeze in portioned, single servings.
How To Thaw Lentil Soup
The easiest way to thaw this is in the microwave or in a pot on the stovetop.
What You’ll Need
Oil – This can be any oil you usually like to sauté with. I used coconut oil, but use what works for you.
Carrots – I used baby carrots because that’s what I had on hand. If you have full-size carrots, use the skinniest ones you have in the bunch. Peel them, and slice them thin.
Celery – Slice these thin.
Red onion – These should be chopped very small for a better texture in the finished soup.
Garlic powder – I used garlic granules because that’s what I had on hand. But garlic powder is what people usually have. Either will work.
Dry brown lentils – You’ll want to rinse these first and check for any dirt clumps or rocks. Rinse in a fine-meshed sieve or colander.
Ground coriander – This is optional, but adds a nice flavor, even in that small amount.
Vegetable broth – You can also use chicken broth if you prefer. Look for broth with no added sugar or dextrose and opt for low sodium if you can.
Canned diced tomatoes – These are just plain, diced tomatoes in a can. Do not use fire-roasted tomatoes. Just the plain variety is what you want here.
How To Make Slow Cooker Curry Lentil Soup
Heat the oil in a large skillet over medium heat.
Add the carrots, celery, and onion.
Sauté until the onions are translucent.
Transfer the vegetables to your slow cooker insert.
Add the spices.
Add the lentils.
Add the broth.
Add the tomatoes.
Stir to combine everything, then secure the lid and cook on low for 8-10 hours.
Serve with your favorite flatbread!
For this recipe, you’ll need a good slow cooker that you trust to cook while you are gone, and a ladle to serve it up! You’ll also want a good cutting board and knife for chopping. You can click on either of the items here below to be taken to that product on Amazon. (Affiliate links)
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- Slow Cooker (minimum 5½ qt)
- 1 tbsp. oil
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 ½ cups chopped red onion
- 1 tbsp. garlic powder
- 2 cups dry brown lentils (rinsed before use)
- 1 tbsp. curry powder
- 1 tbsp. ground cumin
- 1 tsp. ground coriander
- 10 cups vegetable broth
- 28 oz. can diced tomatoes
- Heat a large skillet over high heat. Add the oil, and then the carrots, celery and onion. Sauté until the onions are translucent.
- Transfer to your slow cooker insert and stir in the remaining ingredients.
- Cover and cook on low 10 hours.
Could u use any type of lentils? Only have the
orange one on hand
Renee – Different lentils have different cooking times. I’m sure they would work, I’m just not sure how long they would need to cook.
Hi Tiffany – Did you try this recipe? Ten hours seems like such a long time for lentils, which generally need a relatively short period of cooking compared to other peas and beans. I just wondered if the finished product has an appealing texture vs. going to mush. Just curious. It sounds delicious!!
Lisa – I did try it. The photo above is my own. After trying it, I adjusted the broth called for so it would have more moisture. But the lentils themselves did really well for 10 hours.
What are your thoughts about throwing the veggies in the crockpot without cooking them first? Or is there a reason I’m missing? A one pot meal is always my favorite (and less to clean up!). I’m thinking if they are going to cook for 10 hours anyway, they’ll still be cooked really well. 🙂 If I try it that way, I’ll let you know. I think I’m going to try this tomorrow!
Jennifer – You can certainly just toss them in raw. But the reason you cook them a bit in the beginning is to really bring out the flavors.
The picture posted looks very dry, like no broth. I was thinking since it said lentil soup there would be a good bit of broth. Is this what I should expect?
Jo – It was a bit dry, so I adjusted the recipe to call for more broth. If it’s still dry, you could certainly add even more. But I think it should be okay.
Thanks for the recipe Tiffany! 🙂 It is coming at a very appropriate time for me. I’m going to be away from home for the best part of the day tomorrow, so if I prepare the veggies tonight, I should be able to throw this together before I leave the house in the morning. After a bit of a road trip and a Bokwa Masterclass, I’ll be glad to come home to a hot supper 🙂 x
Sandra – I hope you enjoy it! 🙂
I made this soup today in my crockpot. I ended up using 8 cups of chicken broth. I like soupy soup. 🙂 And I couldn’t find brown lentils. I just found lentils (they were greenish) and used them. The flavors are amazing! Mine didn’t cook a full 10 hours (maybe 6). My entire family loved it – kids and all! This will be a go to meal this fall and winter for sure! Thanks for sharing!
Jennifer – My pleasure! Glad you enjoyed it!
Can you freeze this soup? It’s just me and my husband, so this would be a ton of soup to go through!
Heather – Sure can!
I made this recipe for the first time today. It’s super easy to make and just the perfect thing to have when there’s a chill in the air. I love lentil soup and when I saw this recipe I had to save it.
Melissa – I’m so glad you enjoyed it! 🙂
I found this recipe today and went straight to the kitchen to make some. I’ve made Dahl before and thought it was very good, but this was amazing! I ate two bowls before I came up for air.
It is now my all time favorite lentil recipe. Thanks so much for sharing it!!
Delina D – Fantastic! I’m so happy you liked it! 😀
This was delicious! The only change I made was adding 1 cup of diced sweet potatoes.
Robin – Thanks so much for the feedback! I’m so glad you enjoyed it! 😀