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 minutesmins
Cook Time5 hourshrs
Total Time5 hourshrs15 minutesmins
Course: Dinner or Appetizer
Cuisine: American
Servings: 4people
Calories: 182kcal
Author: Mirlandra
Ingredients
2Tbsp.Better than Bouillon reduced sodium roasted chicken baseor vegetarian base
6cupswarm water
1 ½cupsuncooked brown lentilspicked over
4stalks celerydiced
2carrotsdiced
1large sweet oniondiced
3tsp.minced garlic
2 ½ -3Tbsp.yellow curry powderOr Madras curry powder for spice
1tsp.black pepper
Fresh cilantro for garnishoptional
Instructions
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.
Notes
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.