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Crockpot Curry Lentil Soup
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This soup is very forgiving and a good way to use up your FreshFix veggies that have been in the fridge a few days too long. I swapped the spinach for kale and added Brussels sprouts. You can also swap out the curry powder for Smita's Veggie Spice Blend if curry isn't your thing. If you're on the fence with curry, JUST TRY IT. It's so warming and so delicious, especially with the coconut milk! The apple cider/vinegar combo gives the dish a little dimension and I think makes the dish. Enjoy!
This soup is very forgiving and a good way to use up your FreshFix veggies that have been in the fridge a few days too long. I swapped the spinach for kale and added Brussels sprouts. You can also swap out the curry powder for Smita's Veggie Spice Blend if curry isn't your thing. If you're on the fence with curry, JUST TRY IT. It's so warming and so delicious, especially with the coconut milk! The apple cider/vinegar combo gives the dish a little dimension and I think makes the dish. Enjoy!
Ingredients:
- 1 medium-sized yellow onion, chopped
- 5 cloves garlic, minced
- 3 large carrots, chopped
- 1 red bell pepper, cored and chopped (can sub any mild sweet pepper)
- 1 ½ cups green lentils
- 3 cups vegetable broth
- 1 cup full-fat canned coconut milk (use full can if you want soup creamier)
- 1 Tbsp fresh ginger, grated
- 1 Tbsp apple cider vinegar or lime juice
- 2 Tbsp pure maple syrup (optional)
- 1 Tbsp curry powder or Smita's Veggie Spice
- 1 tsp sea salt to taste
- 5 ounces baby spinach, chopped
Instructions:
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Soak the dry lentils in cold water for at least 15 minutes prior to making the recipe, up to overnight. Drain the water, then transfer the lentils to your slow cooker.
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Add all of the ingredients to your slow cooker. Stir well until everything is combined. Note: if there is a lot of separation in your coconut milk on account of the can being cold, pour all of it into a microwave safe jar or mug and microwave for 30-60 seconds, or until the coconut water and coconut cream stir together easily.
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Secure the lid on the crock pot. Cook on high heat for 3 to 4 hours or low heat for 6 to 8 hours. The exact cooking time depends on how soft you prefer your lentils and vegetables.
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About 10 minutes before the soup is finished cooking, add in the baby spinach. Secure the lid again and cook until the spinach has wilted.
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Stir the soup and taste it for flavor. If desired, add more sea salt, lime juice, lemon juice, soy sauce, and/or pure maple syrup to your personal taste.
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Serve lentil soup with a dollop of Greek yogurt on top and some fresh chopped parsley or fresh cilantro!