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Image of The Best Golden Glow Red Lentil Soup (Instant Pot, Crockpot, Stove Top)
5 from 4 votes

The Best Golden Glow Red Lentil Soup (Instant Pot, Crockpot, Stove Top)

Yield 6 -8

The Best Golden Glow Red Lentil Soup is an easy one-pot meal that’s bursting with nourishment. Simple to make in the Instant Pot, Crockpot, or stovetop, you’re going to love this gluten-free, dairy-free, vegetarian recipe.

Ingredients

  • 1 tablespoon coconut oil or ghee
  • 1 yellow onion finely chopped
  • 1 teaspoon turmeric
  • 2 cloves garlic minced or finely grated
  • 1 tablespoon ginger grated
  • 2 cups dry red lentils rinsed
  • 5 cups water
  • 2 15-oz can diced tomatoes
  • 1 cup full-fat coconut milk
  • 2 teaspoons honey or coconut sugar
  • 2-4 teaspoons kosher salt
  • 2 tablespoons fresh lime juice
  • Optional toppings: chopped green onion chopped cilantro

Instructions

  • Instant Pot Instructions
  • Set the saute function of an electric pressure cooker to 10 minutes. Once heated, 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 lentils and water stirring to combine. Secure the lid, select the manual setting, and set it to high pressure for 10 minutes.
  • When the pressure cooker timer is done, quick release the pressure.
  • Add the tomatoes, coconut milk, 1-2 teaspoons of salt, 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.
  • Slow Cooker Instructions
  • Heat a medium pot 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 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.
  • Add the tomatoes, coconut milk, 1 teaspoon of salt, 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
  • Using a large Dutch oven or pot, follow instructions for the slow cooker above for steps 1-2.
  • 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.
  • Follow step 4 for the slow cooker above.

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