Best 4 Slow Cooker Red Lentil Chickpea Coconut Soup Recipes

SLOW COOKER RED LENTIL, CHICKPEA, & COCONUT SOUP

Steps:

• In a medium saute pan over medium-low heat, melt the butter.
• Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
• Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
• 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.
• Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
• Cook on low for about 8 hours.
• Taste and add additional salt if necessary.
• Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.

SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS

Steps:

• To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
• About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
• Taste and add additional salt if desired.
• To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!

RED LENTIL, CHICKPEA & CHILLI SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
• Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
• Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

RED LENTIL & COCONUT SOUP

Steps:

• Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
• Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
• Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.