Slow-Cooker Red Lentil Soup with Coconut & Apple – Lentils.org

Slow-Cooker Red Lentil Soup with Coconut & Apple

  By clairetansey    

October 31, 2016

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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.

  • Prep: 5 Minutes
  • Cook: 3 Hours

  • 5 Minutes

    3 Hours

    3 Hours 5 Minutes

  • Yields: 6
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Directions

  1. Combine lentils and rice in a slow cooker insert. Stir in broth, water, curry powder, salt, cardamom, garlic powder, onion powder, and saffron. Cover and cook on high for 3-3.5 hours, stirring once halfway through, or until lentils are completely broken down.
  2. Stir in apple juice and coconut milk, and cook another 5-10 minutes or until heated through. Garnish with lime wedges, cilantro, and sour cream.

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.

Ingredients

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)

Optional garnish:

lime wedges

fresh cilantro

sour cream

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Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Calories330
Sodium550 mg
Potassium531 mg
Protein16 g
Cholesterol0 mg
Sugar6 g
Total Fat8 g
Saturated Fat6 g
Total Carbohydrates48 g
Dietary Fiber8 g