Posted by on Monday, October 29, 2012 in Veggie Dishes Everyone Loves

Gosh, I really love Pinterest. I really want to say I unapologetically love Pinterest but I guess I feel maybe a little ashamed that I’m so into it.

But hey … better to pin Pure Deliciousness rather than eat it, right? At least, calorie-wise??

Awhile back I pinned this gorgeous image of Red Lentil Coconut Soup from a wonderful blog called Scaling Back. I love the soup pot. I love the bowls. I love the lentils scattered about. Wonderful photo, and the soup? Yum.

My photo? A little less awesome in almost every sense. But this wonderful soup, which I adapted for my beloved Crock Pot,  was making the very quick transition from Crock Pot to table to our bellies, with only a second or two in between to actually snap a picture.

This vegetarian soup is so, so good. With lentils, chickpeas, carrots, and coconut milk, it’s hearty without being heavy. My photo is a bit bland compared to my inspiration, but the soup? Oh, it is not. Warm curry spices, a pinch of cayenne for heat, a bit of cooling cilantro sprinkled on the top …

Okay, that settles it. I’m making this soup again for dinner tonight.

4.7 from 3 reviews

Slow Cooker Red Lentil Coconut Soup
 
Prep time
Cook time
Total time
 
With lentils, chickpeas, carrots, and coconut milk, this amazing vegetarian soup is hearty without being heavy. Warm curry spices, a pinch of cayenne for heat, a bit of cooling cilantro sprinkled on the top … delicious.
Author:
Recipe type: Soup
Yield: 6
Ingredients
  • 2 tablespoons butter
  • 1 medium yellow onion, diced (about 1½ cups diced)
  • ¾ cup diced carrots
  • 2 teaspoons minced garlic
  • 1 tablespoon curry powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 1 tablespoon minced fresh ginger or ¼ teaspoon ground ginger
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 cup dried red lentils, rinsed
  • 2 15.5-ounce cans chickpeas, drained
  • 1 14-ounce can light coconut milk
  • Fresh cilantro and lime wedges for serving
Instructions
  1. In a medium saute pan over medium-low heat, melt the butter.
  2. Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
  3. Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
  4. Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
  5. Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
  6. Cook on low for about 8 hours.
  7. Taste and add additional salt if necessary.
  8. Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.
Notes
Adapted from Scaling Back Blog