Description
Slow Cooker Creamy Coconut Lentil Soup with Kale is a nourishing and flavorful dish that brings warmth and comfort to any table with minimal effort.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups fresh kale, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Rinse lentils under cold water until the water runs clear.
- In a skillet over medium heat, sauté diced onion for about five minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
- Transfer sautéed onion and garlic into the slow cooker. Add rinsed lentils, vegetable broth, coconut milk, cumin, turmeric, black pepper, and salt. Stir until well combined.
- Cover the slow cooker and set it on low heat for about six hours or high heat for three hours.
- About thirty minutes before serving, stir in chopped kale until just wilted.
- Serve warm in bowls; enjoy with a sprinkle of fresh herbs or a squeeze of lime juice if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding other vegetables like carrots or bell peppers. For extra spice, consider adding cayenne or crushed red pepper flakes.