Spiced Red Lentil Slow Cooker Soup

February 9, 2020


Serves 6




3 cups red lentils

2 15 ounce cans coconut milk

2 yellow onions, chopped

2 lemons, juiced

1/2 tablespoon lemon zest

5 1/2 tablespoons chopped ginger

1 bulb garlic, chopped

2 tablespoons extra virgin olive oil

8 cups chicken broth or chicken bone broth

1 teaspoon sea salt

1 1/2 teaspoon ground turmeric

1 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

1 teaspoon cinnamon

1 1/2 teaspoons dry thyme

1 tablespoon curry powder 

1 bunch lacinato kale, chopped into bite size strips

chopped cilantro, lime wedges and your favorite hot sauce for garnish




Combine all ingredients except 1/2 of the lemon juice, kale and garnishes in a slow cooker. Cook on low 5 hours. 


Stir in kale and remaining lemon juice. Cook 5 minutes, or until kale is softened and bright green. 


Top with cilantro, a squeeze of lime and your favorite hot sauce and enjoy! 


If you enjoy this recipe, you might like the recipes in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free) available here. 






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