Vegan Slow Cooker Coconut Red Lentil and Carrot Soup

Our slow cooker is used year round. Whether it be a cold Winter’s day or a Summer day so hot you can’t bear to turn on the oven it’s the perfect answer to my meal planning. Put the ingredients in and forget! If you are looking for a filling, flavourful and delicious soup/stew this recipe for Slow Cooker Coconut Red Lentil and Carrot Soup will become a family favorite. It is perfectly paired with a salad for a meal, or in a cup as a starter. Plus, it freezes well ensuring that you will have Slow Cooker Coconut Red Lentil and Carrot Soup on hand at all times. We love our Crock-Pot for a variety of meals. From homemade bits and bites to our family’s favorite recipe chicken in hoisin sauce. No matter how you use yours the slow cooking provides the ultimate flavor and tenderness.

For this Vegan Slow Cooker Coconut Red Lentil and Carrot Soup I used dry red lentils and simply rinsed them before placing them in the slow cooker. I love this option because I can easily store dry red lentils in an airtight container in the cupboard for years.

Slow Cooker Coconut Red Lentil and Carrot Soup

Ingredients:

1 tbsp coconut oil
4 stalks celery, sliced
2 onions chopped
1 tbsp Club House garlic plus
2 tsp cumin
1/2 tsp cinnamon
1 tsp ground black pepper
1 can (28oz/796ml) diced tomatoes (with juice)
2 large carrots, peeled and sliced
6 cups vegetable stock (can use chicken stock if not vegan)
2 cups red lentils, rinsed
1 can (14 oz/398ml) coconut milk
1 tbsp lemon juice
1 dash hot sauce

Directions:

In a large frying pan heat coconut oil over medium heat, add onions, celery, and garlic plus. Cook until onions and celery have softened. Add in cumin, cinnamon, salt, and pepper. Stir to combine.
Add onion and celery mixture to slow cooker, then top with tomatoes, carrots, stock, and lentils.
Cover and cook on high for 4-5 hours until lentils are tender and soup is bubbling.
Stir in coconut milk and hot sauce and cook on high for 30 minutes or until heated through.
Serve topped with cilantro, coconut flakes and/or slices of lemon.

I also love to add a handful of spinach at the end of the cooking process so that it is slightly wilted and adds some greens to the soup. With the thick and hearty nature of this soup, it feels more like a stew than a soup. If you prefer a soup with more liquid increase the stock to 7 cups.

5 from 2 votes

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Slow Cooker Red Lentil and Carrot Soup

Prep Time

15 mins

Cook Time

5 hrs 30 mins

Total Time

5 hrs 45 mins

 

A hearty vegetarian/vegan slow cooker soup filled with protein, vegetables and delicious flavour. Perfect for the freezer and great for any season. 

Servings: 8

Author: Kerrie @ Family Food and Travel

Ingredients

• 1 tbsp coconut oil
• 4 stalks celery sliced
• 2 onions chopped
• 1 tbsp Club House Garlic Plus
• 2 tsp cumin
• 1/2 tsp cinnamon
• 1 tsp fresh ground pepper
• 1 can diced tomatoes (with juice) 28 oz/796ml
• 2 carrots peeled and sliced
• 6 cups vegetable stock
• 2 cups red lentils rinsed
• 1 can coconut milk 14 oz/398ml
• 1 tbsp lemon juice
• 1 dash hot sauce (Tabasco)

Instructions

1. In a large frying pan heat coconut oil over medium heat, add onions, celery, and garlic plus. Cook until onions and celery have softened. Add in cumin, cinnamon, salt, and pepper. Stir to combine.
   

   Add onion and celery mixture to slow cooker, then top with tomatoes, carrots, stock and lentils.

   Cover and cook on high for 4-5 hours until lentils are tender and soup is bubbling.

   Stir in coconut milk and hot sauce and cook on high for 30 minutes or until heated through.

   Serve topped with cilantro, coconut flakes and/or slices of lemon.

We’d love to hear what you think of this recipe and any yummy vegetables you added in to make it your own.

You will love that this Vegan Slow Cooker Coconut Red Lentil and Carrot Soup freezes well and can be kept for months in the freezer. Make a large batch and you will have delicious soup ready for dinner or lunches on busy days!

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