Indian Lentil Soup Slow Cooker Recipe
After trying countless soup recipes, this Indian Lentil Soup Slow Cooker with coriander yogurt has become a favorite—a little bit of spice, a lot of comfort.
Servings: 6 Servings
Calories: 325kcal
Equipment
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 tsp Simply Organic Turmeric
- 1/2 teaspoon Simply Organic Cumin
- 1 Tablespoon Frontier Cane Sugar
- 1 tbsp 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 the 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.
Notes
To store this Lentil Soup, let it cool completely before transferring it to an airtight container or freezer bag. It will stay good in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. If frozen, thaw it in the refrigerator overnight before reheating. Add a splash of broth or water if the soup thickens too much during storage.
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 56g | Protein: 23g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 1304mg | Potassium: 1004mg | Fiber: 25g | Sugar: 8g | Vitamin A: 4249IU | Vitamin C: 16mg | Calcium: 111mg | Iron: 7mg
