If you're on the hunt for a comforting, nourishing dish that practically cooks itself, look no further than this Crockpot Red Lentil and Carrot Soup with Coconut! Imagine coming home to the enticing aroma of spices wafting through your kitchen after a long day, all thanks to this effortless vegan recipe. Packed with protein-rich red lentils, vibrant carrots, and creamy coconut milk, this soup is not only delicious but also a delightful way to warm your soul. Ready to dive into a bowl of pure comfort? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 2 large carrots, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can coconut milk
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp turmeric
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 cup of red lentils, 2 large carrots (diced), 1 onion (chopped), 3 cloves of garlic (minced), 1 can of coconut milk, 4 cups of vegetable broth, 1 tsp of cumin, 1 tsp of turmeric, and salt and pepper to taste.
- Rinse the red lentils under cold water in a fine mesh strainer until the water runs clear. This helps remove any debris and excess starch.
- In a large skillet over medium heat, add a splash of vegetable broth or water to sauté the chopped onion. Cook for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Transfer the sautéed onion and garlic mixture to the crockpot. Then, add the rinsed red lentils, diced carrots, cumin, turmeric, and a pinch of salt and pepper.
- Pour in the 4 cups of vegetable broth and the can of coconut milk. Stir everything together to combine all the ingredients evenly.
- Cover the crockpot with its lid and set it to cook on low for 6 hours. This slow cooking will allow the flavors to meld beautifully and the lentils to become tender.
- After 6 hours, check the consistency of the soup. If it is too thick, you can add more vegetable broth or water to reach your desired consistency.
- Season the soup with additional salt and pepper to taste. If you prefer a smoother texture, you can use an immersion blender to puree the soup to your liking.
- Once seasoned, serve the soup hot in bowls. You can garnish with fresh herbs like cilantro or parsley if desired, and enjoy your delicious vegan crockpot red lentil and carrot soup with coconut!
Tips
- Prep Ahead: To save time, you can chop the onions, carrots, and garlic the night before and store them in the fridge. This way, all you have to do is toss everything into the crockpot in the morning!
- Rinse Your Lentils: Don’t skip rinsing the red lentils! This step removes any debris and excess starch, ensuring a cleaner taste and better texture in your soup.
- Customize Your Spices: Feel free to experiment with the spices! Adding a pinch of cayenne pepper can give your soup a delightful kick, or try adding fresh ginger for an extra layer of flavor.
- Adjust Consistency: After cooking, if you find the soup too thick, simply stir in more vegetable broth or water until you reach your desired consistency.
- Blend for Smoothness: If you prefer a creamier texture, use an immersion blender to puree the soup directly in the crockpot. This can make the soup even more comforting and indulgent!
- Garnish for Flair: Don't forget to garnish your soup with fresh herbs like cilantro or parsley before serving. A squeeze of lime juice can also brighten up the flavors beautifully!
- Store for Later: This soup stores well in the fridge for up to a week and freezes beautifully, making it a perfect meal prep option for busy days!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 15g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
