Slow Cooker Coconut Red Lentil and Carrot Soup

Slow Cooker Red Lentil and Carrot Soup

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

Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings 8
Author Kerrie @ Family Food and Travel


  • 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)


  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.