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vegan lentil soup 2

Crockpot Golden Lentil Soup

A deliciously creamy vegan soup packed with healthy anti-inflammatory spices. This easy recipe only gets better throughout the week, as the spices are absorbed by the lentils. This is the perfect freezer recipe and is such a comforting meal to pull out on a chilly evening.
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Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Course: Lunch, Main Dish
Cuisine: American
Keyword: Lentils, Meal Prep
Servings: 6 meals
Calories: 251kcal
Author: Meal Prep on Fleek

Ingredients

  • 1 cup dry red lentils soaked for 2 hours
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon Ginger
  • ½ teaspoon Salt
  • 15 ounces diced tomatoes
  • 15 ounces full fat coconut milk
  • 4 cups vegetable broth
  • 6 cups fresh spinach
  • 2 tablespoon lime juice
  • pinch cayenne pepper optional
  • cilantro to garnish, optional

Instructions

  • Soak lentils for 2 hours, and then drain well.
  • In a frying pan, saute onions and garlic in olive oil until translucent over medium high heat.
  • Add salt and spices, and stir for about a minute. Add a couple tablespoons of vegetable broth, and continue to heat for another minute.
  • To the crockpot, add lentils, diced tomatoes, coconut milk, onions and spices, and vegetable broth. Stir to combine.
  • Slow cook on high for 2 ½ hours, or on low for 4 hours.
  • Stir in fresh spinach, and season with lime juice, cayenne, and salt, to taste.
  • This soup freezes well for up to 3 months in an airtight container.

Notes

Nutrition for 1 out of 6 servings:
9g P | 28.6f C | 13.1g F | 8.3g Fiber | 251 Calories

Nutrition

Serving: 1meal | Calories: 251kcal | Carbohydrates: 28.6g | Protein: 9g | Fat: 13.1g | Fiber: 8.3g
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