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The combination of slow-cooked lentils and coconut milk makes this easy soup incredibly creamy. The spices give it a mildly north Indian flavour, while the apple makes it slightly sweet and very kid-friendly.
1 1/2 cups (375 mL) split red lentils
1/4 cup (125 mL) white rice
1 (30 oz/900 mL) carton no-salt added chicken broth
3 cups (750 mL) water
1 Tbsp (15 mL) mild curry powder
1 1/4 tsp (6 mL) salt
1/4 tsp (1 mL) cardamom or cinnamon
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder
1/4 tsp (1 mL) saffron
1 cup (250 mL) apple juice
7 oz (200 mL) coconut milk (half of a 14 oz/398 mL can)
Quick Tip: Sometimes fresh garlic and onion can become acrid-tasting in a slow cooker. An easy solution is to use dehydrated powders instead. The flavour is just as good and it is even more convenient
Freezer Friendly: This soup freezes well - cool to room temperature then package and freeze for up to 2 months.