Easy Red Lentil Soup (Slow Cooker or Stovetop)

A white bowl of creamy orange lentil soup garnished with coconut milk, cilantro, and lime slices on a white table.

Easy Red Lentil Soup (Slow Cooker or Stovetop)

This easy red lentil soup uses dried red lentils, ginger, turmeric, and coconut milk for a creamy (without a drop of cream), hearty, and seriously simple vegetarian meal made in the crockpot or stovetop.

Course Main Course, Soup

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword red lentils, soup

Prep Time 10

Cook Time 30

Total Time 45

Servings

Calories 335

Author Robyn Conley Downs

Equipment

Slow Cooker optional
Dutch Oven optional

Ingredients

1 tablespoon coconut oil or ghee
1 yellow onion, finely chopped
1 teaspoon turmeric
2 cloves garlic, minced or finely grated
1 tablespoon grated fresh ginger
2 cups dry red lentils, rinsed and picked over
5 cups water

To Add at the End

2 (15-oz) cans diced tomatoes
1 cup full-fat canned coconut milk
2 teaspoons honey (or coconut sugar for vegan)
2-4 teaspoons kosher salt
2 tablespoons fresh lime juice

Instructions

Slow Cooker Instructions

Heat a medium pan over medium heat. Add the coconut oil, onion, and pinch of salt. Cook, stirring frequently, until the onions are tender, about 8 minutes.
Add the turmeric, garlic, and ginger, stirring until fragrant, about 2 minutes.
Add the onion mixture, lentils, 1 teaspoon salt, and water to a 6-quart slow cooker.
Cover and cook on high for 4-5 hours, or low for 6-8, or until the lentils are very soft and begin to break apart, adding additional water if the mixture begins to dry out.
Once cooked, add the tomatoes, coconut milk, 1 teaspoon of salt, honey or coconut sugar, and lime juice, stirring to combine.
Taste, and keep adding salt until the soup is flavorful and balanced. Salt is the key, here, so taste and keep adding until it’s super flavorful. Serve with chopped green onion, cilantro, and additional lime juice to taste.

Stovetop Instructions

Heat large pot or Dutch oven over medium heat. Add the coconut oil, onion, and pinch of salt. Cook, stirring frequently, until the onions are tender, about 8 minutes.
dd the turmeric, garlic, and ginger, stirring until fragrant, about 2 minutes. Add the lentils, water, and 1 teaspoon salt, stirring to combine.
Cover, bring to a boil, reduce to a simmer, and cook on low until the lentils are tender, about 25-35 minutes, stirring occasionally, adding additional liquid if necessary.
Add the tomatoes, coconut milk, 1 teaspoon of salt, honey or coconut sugar, and lime juice, stirring to combine. Taste, and keep adding salt until the soup is flavorful and balanced. Salt is the key, here, so taste and keep adding until it’s super flavorful. Serve with chopped green onion, cilantro, and additional lime juice to taste.

Notes

Optional toppings include sliced green onions and chopped fresh cilantro.
Serve with crusty bread, naan, or rice if you like.

Nutrition