This Slow Cooker Lentil Soup recipe is a delicious, fragrant and well-spiced soup with a dollop of coriander yogurt — a nutritious, flavorful alternative to heavy sour cream.
It’s also officially sweater-wearing season! Unfortunately, it’s still too hot here in Texas for me to successfully wear a sweater, pants, scarves, or anything remotely cozy and comfortable. I keep trying, but then I just get too hot and have to change. It’s tragic, really.
But back to the whole slow-cooking thing.
Some slow cooker recipes are filled with processed ingredients and come out tasting like mush. This is not one of those recipes! The lentils come out tender but still full of texture, while the warm spices maintain their fragrant aroma and add depth to the soup.
Another thing I love about this recipe: it cooks on low for 8 hours. Why is this important? Because there is nothing worse than setting your slow cooker before work then coming home to a burnt mess because it only needed to cook for 5 hours. Am I right?
I always like to serve soups with lots of bread for dipping and dunking. Top the soup with a little coriander spiced yogurt for an extra special treat!
I made this soup using incredible spices from Simply Organic!
Here’s the Recipe!
Slow Cooker Lentil Soup Recipe
Ingredients
- 1 pound brown lentils - rinsed and sorted
- 2 quarts broth
- 1 large yellow onion - chopped
- 3 whole cloves garlic
- 1 Tablespoon Simply Organic Garam Masala
- 1 teaspoon Simply Organic Coriander
- 1/2 teaspoon Simply Organic Turmeric
- 1/2 teaspoon Simply Organic Cumin
- 1 Tablespoon Frontier Cane Sugar
- 1 Tablespoon white wine vinegar
- 8 ounces fresh spinach leaves - roughly chopped
- Fresh cilantro - optional
- Spiced Yogurt
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon Simply Organic Coriander
- Juice of half a lemon
Instructions
- Combine the lentils, broth, onion, garlic and spices through cumin in a 6 quart slow cooker. Set the cooker to low and let cook for 8 hours.
- Turn off the heat and stir in the sugar and vinegar.
- Add the spinach and stir well.
- Let the soup sit uncovered for 10 minutes or until spinach is wilted.
- Meanwhile, combine yogurt, coriander and lemon juice in a small bowl. Stir.
- Top the soup with spiced yogurt and fresh coriander leaves.
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You should try Rotis-Chapatis in english, along with it instead of bread. Would taste better. <3
Hi!
Can I cook these on high for 4 hours? Has anyone tried this? Thanks!
This stuff is sooooooo good! And can’t get much easier right?!?!?!? I am still trying to acquire a taste for greek yogurt….it’s great both with and without it and all that spinach is great! LOVE THIS ONE!!!! Surprise, since so far I have loved all your recipes! 🙂
Perfect!! Did you make enough to freeze the leftovers? I’ve got a few mason jars full in my freezer and am thinking about dipping into some 🙂
Hmmmm…..I guess I could! Thing is, I am currently eating it for breakfast and any time I get hungry for a snack! Maybe I need to freeze some for later, good idea!
Oh, thank you!
I’m glad you like it, Tamatha!!
I pinned as well. It’s still triple digits in Rancho Mirage, Ca. but am looking forward to making this soup. I LOVE Indian food….
Awesome!! It’s super yummy. Perfect for a crisp day.
Yes, it is slow cooker time. In fact I moved mine out of the pantry to make soup in a few minutes.
I don’t think I have lentils on hand anymore, because I would make this soup. I love Indian food. So I pinned it and put lentils on my grocery list.
Oh, wonderful! You’re going to love it, Carol. So flavorful!