Description
A cozy, nourishing, and effortless soup that simmers slowly into a creamy, flavorful hug in a bowl thanks to hearty lentils, aromatic veggies, and a swirl of coconut milk.
Ingredients
Units
Scale
- 1 (16-ounce) package dried lentils (brown or green)
- 1 cup diced sweet onion
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- 1/4 cup tomato paste
- 1 teaspoon ground cumin
- 1 bay leaf
- 7 cups vegetable or chicken stock
- 3/4 cup full-fat canned coconut milk
- 1 teaspoon coarse salt
- Black pepper, to taste
Instructions
- Add the lentils, onion, carrots, celery, garlic, thyme, tomato paste, cumin, bay leaf, stock, salt, and pepper to your slow cooker.
- Cover and cook on low for 8–10 hours or on high for 4–6 hours, until the lentils are soft and vegetables are tender.
- Remove thyme sprigs and bay leaf. Stir in the coconut milk until fully combined.
- Ladle into bowls and garnish with chopped parsley or a drizzle of olive oil. Enjoy!
Notes
Store in an airtight container in the fridge for up to 1 week or freeze (without coconut milk) for up to 3 months. Reheat on the stove or in the microwave. Customize with greens, sausage, or balsamic for added twists.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg