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Two white bowls full of curried lentil soup are sitting on a wooden table. Each bowl has mug handles. The soup is garnished with fresh cilantro. You can see carrots and lentils in the yellow-brown lentil soup.
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5 from 1 vote

15 Minute Throw Together Slow Cooker Curried Lentil Soup

This healthy slow cooker curried lentil soup is the perfect winter warmer. Just 15 minutes of prep gets you a protein packed dinner full of veggies. Yellow curry is a flavorful and unique twist on traditional lentil soup without getting too exotic. You can choose to use vegetable stock instead of chicken stock to make it fully vegetarian.
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: Dinner or Appetizer
Cuisine: American
Servings: 4 people
Calories: 182kcal
Author: Mirlandra


  • 2 Tbsp. Better than Bouillon reduced sodium roasted chicken base or vegetarian base
  • 6 cups warm water
  • 1 ½ cups uncooked brown lentils picked over
  • 4 stalks celery diced
  • 2 carrots diced
  • 1 large sweet onion diced
  • 3 tsp. minced garlic
  • 2 ½ -3 Tbsp. yellow curry powder Or Madras curry powder for spice
  • 1 tsp. black pepper
  • Fresh cilantro for garnish optional


  • Add the water and bouillon to the slow cooker. Whisk until most lumps are gone.
  • Add everything else to the slow cooker and cook on high 4-5 hours until lentils and veggies are tender. (Or cook 6-8 hours on low.)
  • If the soup is a bit thick for you at the end add ½ to 1 cup of water.
  • Taste and add additional salt, black pepper or curry powder if you like.


Most stores sell “yellow curry powder” in the spice section or Asian section. If you like more spice, use Madras curry powder but you might want to cut the amount down to 1 Tbsp. You can always add more at the end if you need to.


Calories: 182kcal | Carbohydrates: 41g | Protein: 17g | Sodium: 804mg | Potassium: 280mg | Fiber: 19g | Sugar: 8g | Vitamin A: 5275IU | Vitamin C: 3.1mg | Calcium: 62mg | Iron: 5.7mg