Slow Cooker Coconut Lemongrass Lentil Soup
Slow Cooker Coconut Lemongrass Lentil Soup is a tropical delight that brings warmth and comfort to your table. This creamy, aromatic soup combines rich coconut milk, zesty lemongrass, and hearty lentils for a nourishing meal that’s perfect for busy weeknights or cozy gatherings. With minimal prep time and maximum flavor, this dish will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Tropical
Ingredients
Scale
- 1 cup dried green or brown lentils
- 1 can (13.5 oz) full-fat coconut milk
- 2 stalks fresh lemongrass, smashed
- 4 cups low-sodium vegetable broth
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, chopped
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water. Chop onion, carrots, and garlic.
- In a skillet over medium heat, sauté onion in oil until translucent (about 5 minutes). Add garlic and ginger; cook for another minute.
- Transfer sautéed mixture to a slow cooker. Add lentils, carrots, coconut milk, vegetable broth, and smashed lemongrass.
- Season with salt and pepper to taste. Stir gently to combine.
- Cover and cook on low for about 6 hours or high for 3 hours.
- Remove lemongrass before serving. Ladle into bowls and garnish with fresh herbs or lime juice if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Customize by adding spinach or swapping lentils for chickpeas. For extra spice, sprinkle in chili flakes or add turmeric for warmth.