Indian-Spiced Slow Cooker Red Lentil Soup with Spinach and Coconut Milk (Vegan, Gluten-Free)
- 1 T olive oil
- 1 large onion, chopped
- 2 tsp. minced garlic
- 1 tsp. ground cumin
- 1 tsp. ground coriander seed
- 1 tsp. ground turmeric
- 1/2 tsp. Garam Masala
- 1 tsp. ground cinnamon
- 1 1/2 cup red lentils (inspiring recipe called for 1 cup, but we agreed that we would prefer more for a thicker soup)
- 4 cups vegetable stock
- 1 can (14 oz.) light coconut milk
- 4 cups chopped fresh spinach (or a little more wouldn't hurt)
- salt and fresh-ground black pepper to taste
- I used a 5-1/2-Quart Slow Cooker
- Produce
- Cumin, ground (1 tsp.)
- Garlic (2 tsp.)
- Onion, large (1)
- Red lentils (1 1/2 cup)
- Spinach, fresh (4 cups)
- Canned Goods
- Coconut milk, light (1 can)
- Vegetable stock (4 cups)
- Cooking & Baking
- Cinnamon, ground (1 tsp.)
- Coriander seed, ground (1 tsp.)
- Garam masala (1/2 tsp.)
- Olive oil (1 T)
- Salt and fresh-ground black pepper (1)
- Turmeric, ground (1 tsp.)
- Other
- I used a 5-1/2-Quart Slow Cooker
Preparation
Read recipe preparation on kalynskitchen.com
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Published February 11, 2013 (1 week ago).
25 people saved this recipe.
