Slow Cooker Curried Lentil Soup Recipe

Slow Cooker Curried Lentil Soup Recipe

How To Make Slow Cooker Curried Lentil Soup

A simple and tasty lentil soup recipe with a bit of heat from the curry spices and a hearty feel from the lentils slowly cooking away from the vegetables.

Preparation: 10 minutes
Cooking: 4 hours
Total: 4 hours 10 minutes



  • 4clovesgarlicpeeled and minced
  • 2carrotslarge, peeled and diced
  • 1white onionmedium, peeled and diced
  • 6cupschicken stock(or vegetable stock)
  • cupsgreen or brown lentilsuncooked, rinsed and picked over
  • 1tbspMadras curry powder
  • 1tspgaram masala
  • 1tspground cumin
  • 2bay leaves
  • 2cupsbaby spinachroughly-chopped
  • 3tbsplemon juiceplus extra lemon slices for serving
  • saltto taste
  • pepperto taste
  • cilantro leaveschopped fresh (for topping)


  1. Add the garlic, carrots, onion, stock, lentils, curry powder, cumin, and bay leaves to the bowl of a 4-quart or 6-quart slow cooker, and stir to combine.

  2. Cook on High for 4 to 5 hours or on Low for 6 to 8 hours, until the lentils are tender.

  3. Stir in the baby spinach and lemon juice until combined.

  4. Taste, and season with salt and pepper to taste.

  5. Serve warm, garnished with lots of chopped cilantro and extra lemon slices, if desired.


  • Calories: 215.26kcal
  • Fat: 2.87g
  • Saturated Fat: 0.69g
  • Monounsaturated Fat: 1.24g
  • Polyunsaturated Fat: 0.65g
  • Carbohydrates: 34.49g
  • Fiber: 5.45g
  • Sugar: 5.18g
  • Protein: 14.22g
  • Cholesterol: 5.40mg
  • Sodium: 607.85mg
  • Calcium: 46.92mg
  • Potassium: 571.17mg
  • Iron: 3.43mg
  • Vitamin A: 151.19µg
  • Vitamin C: 8.30mg
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